Italian Homestyle Macaroni and Cheese |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is an easy recipe that my great-Aunt Damiana (Nellie)used to make for me when I was a little kid. I found out that her mother used to make it for her family when SHE was a kid! So, this recipe is over 100 years old! The secret to this recipe is mixing the butter and cheese into the macaroni while it is still hot, thus some-what melting the cheese on contact with the macaroni. Also, it is the Fontinella cheese that gives this recipe it's unique taste. Ingredients:
2 cups elbow macaroni |
2 cups fontinella cheese, grated |
1 1/2 tablespoons butter (not margarine) |
1 teaspoon salt |
Directions:
1. Add salt to 3 quarts of water and bring to a boil.
2. Once the water comes to a boil, add the elbow macaroni, stirring occasionally.
3. Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente').
4. While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese.
5. Pour finished macaroni into a strainer, and strain out all the water.
6. Place butter in the bottom of a medium mixing bowl, and pour macaroni on top of it. Mix until all the macaroni is coated with butter.
7. Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese.
8. Enjoy!
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