What can be done with macaroni and cheese. The final stage of cooking in the oven

There are days when you get so tired that you don’t want to do anything, but you need to cook something to eat. Then the so-called "lazy" dishes come to our rescue. Delicious, full-fledged, but not taking much effort and time.
Cheese horns are one of those dishes. Cooking is nowhere easier, and all the necessary products can almost always be found in the refrigerator.

Pasta is usually used as a side dish for meat dishes. Pasta is called differently depending on the shape and size: horns, vermicelli, noodles, pasta, etc.

Pasta has always been considered a very satisfying dish. And if you add cheese to them for taste and some meat, you get a great meal.

If you are concerned about your figure, choose pasta made from durum wheat and high in protein. Such pasta not only does not boil soft, but has a more refined taste.
Of course, for this easy recipe, you can use not only horns, but they are the best here. However, this is a matter of taste.

It is better to choose a softer cheese, so it will melt faster, and the dish can be safely served at the table.
The finished dish should be served hot, sprinkled with fresh herbs or watered with some kind of sauce. For example, ketchup or light mayonnaise.

Spaghetti with cheese, a simple breakfast, a delicious lunch, a wonderful dinner. Making pasta with cheese is even easier than freezing ice cubes. I remember as a child, when my mother managed to buy decent spaghetti, they cooked them for breakfast with cheese or, though rarely.

Spaghetti is one of the most common types of pasta, pasta. There were times when spaghetti was much longer - about half a meter. Although now the size of spaghetti is standardized - 25 cm. The diameter of spaghetti is about 2 mm and they are made from durum wheat flour. The birthplace of spaghetti is Naples, and the pedigree of this pasta, according to the documents found, is more than 500 years old, and according to some data, similar dough products existed as early as the 13th century.

The most common spaghetti sauce is tomato, and this is the most common. It is worth saying that there are more than 10 thousand sauces for spaghetti. This is not counting all kinds of additives other than sauce. For example, spaghetti with cheese is a simple dish of boiled high-quality spaghetti mixed with some kind of cheese. Considering that the preparation of the sauce is time consuming and usually not quite easy, grated Italian cheese with pasta makes cooking easier, especially in the morning when there is no time.

The beauty of spaghetti with cheese is that boiling pasta is generally easier than ever, and grating a piece of fragrant and slightly spicy Italian cheese will not cause any difficulties for anyone. Most of the time it takes to cook a dish is to heat the water to a boil, just like when cooking.

One of the tastiest options for making spaghetti sauce is with eggs, fried bacon or guanciale seasoned with pepper and Parmesan. This recipe is very common in the region of Lazio and Rome.

Spaghetti with cheese can be cooked with any pasta, although I prefer long types of pasta: spaghetti, capellini, fettuccine, etc. Long pasta holds liquid sauces worse, but goes well with various additives. For example, cooked with large pieces of porcini mushrooms or spaghetti with mussels, they contain very little of the liquid part of the additive, and more large pieces. Pasta flavored with grated hard cheese - mixes well with additives and spaghetti with cheese are incomparable.

Spaghetti with cheese. Step by step recipe

Ingredients

Spaghetti 250 gr
Hard cheese (pecorino, parmesan, grana padano) 50 gr
Garlic 2-3 cloves
Olive oil 3 tbsp. l.
Combined greens (basil, parsley, dill) 1 st. l.
Salt, black pepper taste

Spaghetti with cheese can be prepared with any aged Italian cheese. Pecorino sheep cheese, which has a “grainy” structure and a pleasant aroma, is perfect. Or the famous Parmigiano Reggiano - Parmesan, hard and "old" Italian cheese, with a very pleasant and spicy taste.
A piece of hard cheese in a crust
As an additive to pasta, a more “simple” cheese - Grana Padano (grana padano) has proven itself well. This cheese is cheaper compared to parmesan and the most stringent requirements are not imposed on the manufacture of such cheese, and its production is not limited to the Emilia-Romagna region, which, however, does not make this cheese less tasty. Grana padano has a pronounced grainy texture (grana - "grain"), slightly spicy and piquant taste. This cheese is great with red wine, for salads and as an addition to spaghetti with cheese.
To prepare spaghetti with cheese, the selected hard cheese must be peeled (by the way, it is usually edible and tasty), then grate the cheese on a fine grater. If there is a need to get chopped cheese for sprinkling, you can additionally grind the already grated cheese with a blender in a pulsed mode - literally 3-4 seconds. The size of grains of hard cheese will be like coarse river sand.
Grate the cheese on a small grater
Pour 2-3 liters of water into a saucepan and add salt, at the rate of 5-7 grams of salt per 1 liter of water. Bring water to a boil and boil spaghetti in it until tender. The cooking time of the pasta, which is indicated on the package, guarantees the degree of readiness of spaghetti al dente. Pasta should never be overcooked.
Boil spaghetti until al dente
Heat the olive oil in a frying pan and fry the garlic cloves, peeled and flattened with a knife block. The purpose of the garlic is to flavor the olive oil a little. Saute the garlic, stirring, until it starts to darken slightly. Then remove the garlic from the oil and discard.
Saute garlic cloves in olive oil in a pan
Drain the boiled pasta in a colander to drain the water. Transfer spaghetti to hot olive oil and mix thoroughly. Fry, stirring, spaghetti in oil for 4-5 minutes over medium heat.
Boiled spaghetti is easy to fry in oil

I propose to cook a very tasty and satisfying everyday dish from pasta and hard cheese in a pan. And believe me, the result will pleasantly surprise you. Pasta will be tender, with a pleasant creamy taste. Having prepared once, you will return to this recipe repeatedly.

Ingredients

To cook macaroni and cheese in a pan, you will need:

pasta - 300 g;

hard cheese - 150 g;

butter - 30 g;

water - 400 ml;

salt - to taste;

spices (dried garlic, coriander, oregano, rosemary, paprika) - to taste.

Cooking steps

Prepare the necessary ingredients.

Add pasta and stir-fry for 3-5 minutes.

Pour in salt and spices. Pour in cold water and stir.

The pasta should be soft and absorb all the liquid. There is no need to stir them. The cooking time will depend on the type of pasta, and on their type. In general, they cook for 7-15 minutes. You need to carefully read the packaging, the time is always indicated there.

When the liquid in the pasta pan has evaporated, add the cheese.

Fragrant, tasty, tender macaroni and cheese, cooked in a pan, serve hot on the table.

Bon appetit! Cook with love!

What could be easier than quick cooking any pasta for dinner or lunch? that will be appropriate on any table, festive or everyday. They are like a lifesaver for the hostess, especially when there is little time or nothing at all in the refrigerator. Although, like this, there is nothing, but we have a piece of cheese, and this is already enough for a real dish - horns with cheese And today I will tell you how to cook it. The recipe will be the easiest of all possible. By the way, this dish is very fond of children and not only.

A few words about the original ingredients. Pasta doesn't have to be cones. You can take any shape - shells, spirals, curls and so on.

The main thing is that the pasta must be class A, which can be checked on the pack upon purchase.

Regarding cheese, there is also no exact standard. You can take . It can be Dutch, Poshekhonsky, Belarusian, Kostroma and so on. Just take the one you like best and don't worry about it.

Cooking

Pour cold water into the pan and put it on high heat, and you can immediately salt it. While the water boils, the salt will dissolve perfectly in it. Cover with a lid to bring the water to a boil. As soon as it boils, pour a pack of horns and all the contents into the pan for two to three minutes.

During the cooking process, be sure to stir the horns several times with a spoon, otherwise they will stick to the bottom and walls of the pan.

As soon as the water with the horns boils, reduce the heat and continue to cook for seven to ten minutes. Cooking time depends on the variety, type of pasta and taste preferences.. For example, some gourmets prefer slightly undercooked, or vice versa, a few.

So, the horns are finally welded. We recline them in a colander and completely drain the water. Mix several times already without water, and then pour the pasta into the same pan in which they were cooked and pour over two tablespoons.

Again, mix thoroughly several times so that the oil is evenly distributed throughout the contents of the pan. I definitely do this so that the horns do not stick together and do not lie in the pan in one big lump. While the boiled horns are cooling, mix them a few more times..

Next, you need to make the second ingredient. We rub the cheese of any of the hard varieties on a fine grater. and sprinkle with freshly grated cheese. I also recommend adding a bowl with and for lovers of a spicier taste to the table. Bon appetit!

Ingredients

400 g - horns or any pasta (1 pack);
2 l - water;
2 tsp - salt;
2 tbsp - odorless vegetable oil;
100-150 g - hard cheese.

With one of the most common and popular daily dishes of American cuisine, many are familiar in absentia - for example, from films. This is not just boiled pasta sprinkled with cheese, as one might think. The dish is simple in execution, but boasts its own "complex" cooking technology.

The dish, which is called mac and cheese in their homeland, is homemade, cozy, simple, and delicious. Even children - a very capricious category of eaters - eat it with great pleasure. Perhaps the only drawback of macaroni and cheese is their high calorie content, which, however, is typical for American cuisine in general.

The composition of the dish is traditional, but slight changes are allowed when it comes to spices or cheese. For example, Cheddar cheese is most often used. This has its own logic: the variety was originally made in England, but it found a new life in the USA, where they are generously flavored with many dishes. Cheddar is classified as a semi-hard cheese and melts easily. In order to get a more interesting, complex, voluminous taste, use 2-3 different types of cheese.

The dish is prepared unpretentiously: the pasta is boiled separately, and at the same time the cheese sauce is prepared, taking bechamel as a basis. Then they are mixed and briefly sent to the oven to brown the top and get a delicious crust.

Cooking time: 35-40 minutes / Yield: 2-3 servings