“Macaroni and Cheese”

Pasta al Burro e Formaggio

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a main course

Appears in

Although this bears little resemblance to the macaroni and cheese typically served in the States, it is certainly as universally loved by children (and adults) in Italy. The cheese, Parmigiano-Reggiano, makes it a nutritious meal as well as a delicious one. It is an easily digestible cheese rich in protein, vitamins, calcium, and phosphorus. In fact pediatricians in Italy recommend introducing it to a baby’s diet as soon as the child begins eating solid food. It is best to use a sturdy flour-and-water pasta such as spaghetti, rigatoni, maccheroni, or conchiglie.

Total time: 25 minutes

Ingredients

  • Salt
  • 1 pound dried pasta
  • 3 tablespoons butter
  • 1 cup freshly grated Parmigiano-Reggiano
  • ¼ cup heavy cream

Method

  1. Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil. Add about 3 tablespoons salt to the boiling water, put in the pasta, and stir. Cook until al dente.
  2. While the pasta is cooking, cut the butter into 3 or 4 pieces and place it at the bottom of a serving bowl.
  3. When the pasta is done, drain it well and put it in the bowl with the butter. Add half of the grated cheese and mix very thoroughly. Add the heavy cream and mix again. Add the remaining cheese, mix well, and serve at once.

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