Pasta in sauce with milk and butter with cheese

The tenderest pasta with cream sauce just melts in your mouth! Such pasta is loved in America. They are prepared easily from the simplest ingredients, but they turn out very tasty. The main thing is to take quality products, giving preference to Italian pasta from durum wheat.

Nick

Recipe author

Pasta in sauce with milk and butter with cheese

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Composition / ingredients

Servings:

Pasta

200

Water

Butter

Flour

Milk

300

Hard cheese

Green onion

Nutmeg

to taste

Pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 18 % 2 g

Carbohydrates 64 % 7 g

53 kcal

GI: 14 / 71 / 14

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare all the ingredients. You can choose any pasta for this dish: shells, farfalle, fusilli, penne and other varieties of pasta. It is also better to choose pasta from durum wheat for this dish. Use hard cheese: Russian, poshekhonsky and similar types of cheeses, it is better to take milk with a fat content of 2.5%. Green onions can be replaced with any other greens.
Step 2:
Pour water into a saucepan and put it on the fire. Please note that the pasta should be cooked in a large amount of water, so take the appropriate pan. When the water boils, add salt to it and pour the pasta into it. Cook the pasta, without closing the pan with a lid, until al dente.
Step 3:
Grate the cheese on a fine grater and cover it with cling film so that it does not chafe while the cream sauce is being prepared.
Step 4:
Put the butter in a small ladle and melt it over medium heat without bringing the butter to a boil. In the melted butter, begin to introduce the sifted wheat flour, stirring constantly. Frying the flour, there should be no lumps.
Step 5:
Start pouring milk into the ladle with a small trickle, immediately add spices: ground nutmeg, freshly ground black pepper and salt. Boil the milk mixture a little, the sauce should start to thicken, but not much. When cooling, the sauce will thicken even more.
Step 6:
At the moment of thickening of the cream sauce, pour in the grated cheese and mix immediately. The cheese should melt in the hot sauce and acquire a pleasant delicate cheese taste.
Step 7:
Put the finished boiled pasta in a colander and let the excess liquid drain.
Step 8:
Return the pasta back to the pan and pour in the cream sauce with cheese, mix.
Step 9:
Put the finished creamy macaroni and cheese on a plate and sprinkle them with chopped green onions.

If desired, brisket, shrimp, fried mushrooms, pieces of chicken fillet or salmon can be added to such pasta for more taste and variety.

For a change, creamy pasta can also be baked in the oven. Just put the ready-made creamy pasta out of the pan into a baking dish, sprinkle more grated cheese on top and bake the pasta in a preheated oven for 10-15 minutes at a temperature of 200oC.

How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package). Put the finished pasta in a colander and let the liquid drain. It is not necessary to rinse the finished pasta with water. If you do not plan to immediately mix the pasta with the sauce, then in order to avoid sticking hot pasta, you can send them from the colander back into the pan and add a teaspoon of olive oil (or a piece of butter)and mix gently.