Pasta in milk and butter sauce with cheese

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Prepare all ingredients. You can choose any pasta for this dish: shells, farfalle, fusilli, penne and other types of pasta. It is also better to choose durum wheat pasta 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.

2. STEP 2

   

   Pour water into the pan and put it on the fire. Please note that the pasta must be cooked in a large amount of water, so take the appropriate pan. When the water boils, salt it and add pasta to it. Cook the pasta, uncovered, until al dente.

3. STEP 3

   

   Grate the cheese on a fine grater and cover it with cling film so that it does not dry out while the creamy sauce is being prepared.

4. STEP 4

   

   Place the butter in a small saucepan and melt it over medium heat, without bringing the butter to a boil. Start adding sifted wheat flour to the melted butter, stirring constantly. When frying flour, there should be no lumps.

5. STEP 5

   

   Start pouring milk into the ladle in a small stream, immediately add spices: ground nutmeg, freshly ground black pepper and salt. Boil the milk mixture a little; the sauce should begin to thicken, but not too much. The sauce will thicken further as it cools.

6. STEP 6

   

   When the creamy sauce thickens, add the grated cheese and stir immediately. The cheese should melt in the hot sauce and acquire a pleasant, delicate cheesy taste.

7. STEP 7

   

   Place the cooked pasta in a colander and allow excess liquid to drain.

8. STEP 8

   

   Return the pasta to the pan and pour in the creamy cheese sauce and stir.

9. STEP 9

   

   Place the finished creamy macaroni and cheese on a plate and sprinkle with chopped green onions.