Pasta with cheese

There is no more Italian dish than pasta with cheese - where there is pizza and lasagne! It seems that it could be easier? But not so long ago, pasta was considered a delicacy. The filing of this exotic dish in high society receptions in St. Petersburg so upset the high society that this fact was mentioned by Bulgakov and Pototsky. It is well known that in the house of Pushkin cooked pasta with cheese, and the poet invited his friends to taste this new amazing dish.

The most zealous fan of macaroni and cheese was Nikolai Vasilyevich Gogol. After living a long time in Italy, he was so addicted to this dish that he learned to cook it himself. The unusualness of this fact is difficult to assess our contemporary, when celebrities race in a culinary television program. At the time of Gogol, the profession of the cook was not considered prestigious for a nobleman. Among Italian writers, admirers of pasta, which is quite natural, is much more. And the first among them was the great Boccaccio, who dedicated one of the scenes of "Decameron" to macaroni.

In Italy, pasta with cheese - a dish strictly regulated: another cheese, except Parmesan, does not recognize. And the Parmesan itself, as the name implies, is cheese, cooked in Parma. Everything is much simpler, you can cook pasta with almost any cheese, so it's not really an Italian dish, it's very Russian.

In Russia, the popularity of pasta came at the end of the XIX century, at the same time the first pasta factories were built, on which Italian technology and recipes were observed. That product, which was produced in the USSR is difficult to call macaroni, even the manufacturers themselves shyly called them pasta. But the Soviet cooks enriched the cooking with pasta in a Fleet manner, a simplified version of the Bolognese.

Macaroni with cheese in Italian "Carbonara"

The key to success is that the dish you get is really carbonara, is the fact that the time of readiness of spaghetti and sauce is the same. How to cook spaghetti know everything, you need to remember only one rule: it is better not to eat, than to digest.

On olive oil lightly fry the finely chopped brisket, shift it to a dish, add yolks, grated Parmesan, a little boiling water and black pepper. All is well mixed. Ready spaghetti quickly shift, without rinsing, on a dish with sauce under the influence of hot spaghetti sauce thickens and cheese will melt.

Pasta with melted cheese in Russian

Melt 100 g of margarine, add ¼ cup of flour and stir until until a uniform mass is obtained, put ¾ tablespoons of mustard and add 2 cups of milk. When the mixture starts to boil, put one briquetlet of processed cheese and do not remove from heat until the cheese is completely melted. Pour the finished pasta sauce and put into a bowl for baking, oiled. Bake in the oven for half an hour at a temperature of 190 degrees.

Macaroni with cheese of any grade

Boil 300 g of pasta. Peel three medium tomatoes from the peel (to ease the task, place them for a minute in boiling water) and finely chop. Fry the tomatoes in the vegetable oil, at the end of the frying, add the greens. Put the pasta in a sauce, grate 200 g of cheese on a grater and cover with pasta. Do not remove from the fire for about three minutes. Decorate with greens on top.

Macaroni with cheese

Boil the pasta according to the instructions written on the package. Warm the milk, add mustard, 2 tbsp. Spoons of flour, pepper, salt. Cook on high heat, stirring constantly until the thickening of the mass. Grate 200 grams of cheese and pour into the mixture. Pour the pasta sauce, sprinkle bread crumbs and bake in the oven at 190 degrees for 20 minutes until bubbles begin to form on the surface of the sauce.