Macaroni "Two cheese"

Macaroni "Two cheese"

Category: Dishes from cereals and flour products

Ingredients
dry pasta (they are pasta - any short: penne (feathers), farfalle (bows), fusilli (spirals), etc.)	350-400gr.
mozzarella cheese	220-250gr.
Parmesan / Grano Padano or other hard, semi-hard, aged cheese with a distinct flavor	40gr
milk	2-3 st. l.
white pepper, nutmeg, salt	taste

Cooking method

• I just came across another recipe for macaroni and cheese, we talked about this with colleagues and think - "Why am I keeping quiet with my pasta?" I have been making them for many years, I can already with my eyes closed, because I have a family of some kind of finished pasta who prefer pasta to everything.
• The usual classics are a bit fat for me, so I never put butter. More than enough fat from the cheese.
• For my pasta I need two types of cheese: mozzarella and any hard / semi-hard aged cheese with a pronounced taste. Ideally: Parmesan, Grano Padano. However, whatever your wallet and desire will go: up to Russian or something like that. The main thing is with a bright, "spicy" cheese taste and good. Why exactly two? Mozzarella - gives excellent delicious "roast", fat content and "juiciness" of pasta, but it tastes fresh. The second cheese fills this gap.
• 1. Take mozzarella (it is mozzarella, it is she who behaves so well in a frying pan, steaming in sauce and frying), chop it right at random and throw it into a dry frying pan (not hot, but only put on fire) half of the cheese volume. Top with boiled hot pasta and add the rest of the mozzarella. I also tore it into pieces with my hands.
• 
• 2. Mozzarella melts very quickly, melts and fries with chic golden "froths". Therefore, I advise you to make a medium heat, not to leave, but to stand and stir from time to time. Pour some milk into a frying pan to make the pasta "juicy", it will be absorbed instantly. And immediately after switching off or already in a plate, sprinkle with a second type of cheese, grated on a fine grater. You can give a little nutmeg (on the tip of a knife for the whole frying pan) and white pepper. Eat right away, hot.
• 3. Choose the degree of roasting according to your taste. If you fry, as mine loves, all the pasta will be in the crusts of fried cheese and are so crunchy and harsh. If you just melt the mozzarella and stop there, the pasta will seem to be in a creamy cheese sauce and the mozzarella will stretch in kilometer-long threads. Choose what you like best.
• 
• Pickled tomatoes, cucumbers, green / vegetable salad or a glass of white wine are welcome as an accompaniment. It's very simple, fast, but awesome delicious.
• After cooling down, these pasta "shake", because the cheese cools and hardens. But you can warm them up to an excellent state. To do this, pour a little water into the pan, put it on less than medium heat and cover with a lid (required). They will be steamed under the lid and they will be as fresh.

The dish is designed for

3-4 persons

Time for preparing:

30 minutes

Note

It is easy to count these pasta by the number of eaters.
For 1 person on average:
100gr. dry pasta (do not overeat, but eat normally)
60gr. mozzarella
10gr of hard cheese (literally 1 teaspoon of grated)

This recipe is very interesting to me! I also try not to "over-oil". And I also love pasta, although I eat them twice a year: my family consists of down-and-out anti-pasta - under no guise !!! And I will certainly cook it for myself and break it down ...

What a cool recipe! Thank you, I will definitely do it this way! My dad was very fond of macaroni and cheese, but it's scary to remember what kind of macaroni it was and what kind of cheese it was ... True, we didn't know anything else ... And this must be very, very tasty! Thanks again, Natasha!

How did we love these pasta anyway? Gray and with caked cheese. It was so delicious! ...

Thanks for the recipe, very good. Do you happen to have a good recipe for Bolognese sauce somewhere?

Thanks for the recipe, very good. Do you happen to have a good recipe for Bolognese sauce somewhere?

To be honest, I often cook Bolognese, but in a slightly truncated version (no milk / cream and pancetta). I don't always put carrots, I never put celery (I can't stand it). And all by sight. If I paint it like a recipe, I have to wait for the next cooking, then I will measure everything.

I even have special spoons and forks for spaghetti, with which we eat them))).

[Nata]

Nata, thanks for the recipe!
Now it is clear how much of what to hang in grams. Oh, how I love mozzarella, can I have a bz macaroni?

Oh, how I love mozzarella, can I have a bz macaroni?

You can!))

You can!))

To be honest, I often cook Bolognese, but in a slightly truncated version (no milk / cream and pancetta). I don't always put carrots, I never put celery (I can't stand it). And all by sight. If I paint it like a recipe, I have to wait for the next cooking, then I will measure everything.

I even have special spoons and forks for spaghetti, with which we eat them))).

Thank you! I will wait!

Well, I’ll probably be tundra if I say that I have never bought mazzarella. Here in the city in a supermarket I saw - a little expensive for me, and the packaging is large. If you can buy, can you freeze and take it as needed?

[iris. ka]

iris. kaYou can make mozzarella at home.
Links don't work here, look at homemade mozzarella. rf , there are recipes and even videos.
And we have girls here did too.
AND others.
AND here look.
By the way, ordinary pharmacy pepsin or acidin-pepsin are quite suitable for this - no need to prescribe anything overseas.
In an extreme case, for such a recipe, you can take 1/2 Adyghe and Suluguni (not very salty) instead of mozzarella, or only Suluguni, if it is not too salty and hard, but as a second cheese, depending on the salinity of the Adyghe and Suluguni, either spicy, or, conversely, more dietary.
I do that sometimes, and it works pretty well too.
Scarecrow, what do you think?

[iris. ka]

iris. ka,

I always take a large package of 2.3 kg. The family is large, stored for a long time and turns out to be cheaper than small packages. There is expensive mozzarella, but there is a very affordable price and the difference with the expensive is really big. I buy in the Metro and there are always large packages to choose from, 3-4 different pieces. I look at the composition and price. For example, Natura is expensive, while Horeca (Metro's own brand) is perfectly acceptable. I take the cheapest one with a normal composition.

In addition, no one canceled pizza (for me pizza - only with mozzarella). Hot grilled sandwiches in the microwave - with mozzarella. She then stretches out gorgeous and is superbly roasted under the grill. Now I tried to freeze in portions for the first time (there was no need before, but now there are 2 pieces of 250 grams in the freezer), but I have never defrosted it, then I will tell you.

As for the Adyghe and Suluguni. I would dismiss Suluguni, it is a little from the wrong opera, but you can try the Adyghe.

And the mozzarella that is sold in briquettes, like regular cheese, will not work? I buy it for pizza. It melts well and the price is reasonable

And the mozzarella that is sold in briquettes, like regular cheese, will not work? I buy it for pizza. It melts well and the price is reasonable

Any mozzarella will do.

Any mozzarella will do.

Thank you. So we will cook

Thank you for reminding me of such a simple and delicious recipe, I will definitely do it in this version!

If you can buy, can you freeze and take as needed?

I used to freeze the mozzarella, make a pizza out of it, and it worked out well. So I have a supply of mozzarella in my freezer.

Many thanks to everyone. I here hinted to my own that I would cook cheese, they say, they advised me on the Bread Maker. They said to give up this venture, to leave "my bread machine, otherwise I got it."
And about frozen mozzarella very informative, thank you.

And you don't cover dinner for them once, they say, you left the bread machine, there are no ideas, you haven't cooked anything ...
So they will immediately pull you under the white ruchenki for an emergency.

Yeah, they'll kick you out!
And they themselves will begin to wash, groom, feed, clean ...
Also "got"
You dismissed yours, Irisha.

Girls, I often freeze hard cheese like Eden if I buy a 1.2 kg briquette. I immediately divide it into several parts and in frost-ku, then, as needed, I defrost it in the wither ... after defrosting, I do not observe any difference.

Where did I write about frozen mozzarella? I don't remember. I thought here. In short, I defrosted the mozzarella and used it in pasta and pizza - everything is OK, nothing is done to her. Feel free to take a large briquette, cut into portions and freeze.

Where did I write about frozen mozzarella?

On my blog ...

In general, I freeze all cheeses, even with noble mold ...

And by the way, I came across a recipe, I really need to attach a mozzarella with paprika ...

Even ... I just froze cheeses with mold and before))). And all because of the salmon with dor-blue. I don't want to run around to buy for a dish especially: I don't go to the markets every day and I stock up on the full program. Therefore, I always have frozen salmon (pulp) and blue cheese to cook this very salmon with dor blue any time it is primed. The husband loves this dish. But I somehow didn't get to freezing mozzarella ... Now it did and I know for sure that everything is OK.

[Natasha]

Natasha, thanks for the recipe! And how I didn't think of this before
Delicious!

[OlgaKh]

OlgaKh,

My husband will sell his homeland for such crusts, yeah. We have a "carnage" with him forever about this. Requires that you directly fry-fry!)))

Great photo, very tasty!))

Thank you! Yeaaaaa tasty agree!
I hid the main crusts under the pasta