Italian Maccheroni and Cheese appears white in color due to the cheese and butter used in preparation.
The Italian version of Macaroni and Cheese is called Maccheroni and Cheese or Pasta al burro e parmigiano. Which simply means pasta with butter and Parmesan cheese. Just about any type of pasta can be used to create this dish, the higher the quality the better. Maccheroni and Cheese is served in Italy in leiu of tomato based pasta dishes to people who have upset stomachs as it is believed that tomato will only agitate a sick person more.
Instructions
1. Add one quart of water to a pot, place it on the stove top on medium and allow it to come to a boil. Make sure the pot is large enough to hold the water after the noodles have been added so that the water doesn't spill over the sides when it boils.
2. Sprinkle 1/4 to 1/2 an ounce of salt into the water, stir and allow it to return to a boil.
3. Stir in 1 pound of any type of pasta you prefer and allow the water to return to a boil.
4. Boil the pasta for as long as is directed to on the pasta package. Each type of pasta requires different boiling times.
5. Drain the pasta in a strainer when the boiling time is complete and place it back in the pan over low heat.
6. Mix in 1 to 1 and 1/4 of an ounce of unsalted butter until it completely melts into the pasta.
7. Cover the pasta with 4 teaspoons of freshly grated Parmesan cheese and serve immediately. This batch size should feed 3 to 4 people.
Tags: Maccheroni Cheese, type pasta, Cheese Pasta, Italian Maccheroni, Italian Maccheroni Cheese, Maccheroni Cheese Pasta
