Macaroni with Cheese
(Macaroni Formaggio)

Serves: 4  Cooking time (approx.): 12 minutes Style: Italian Vegetarian 2  cup(s) dried uncooked macaroni ½  cup(s) mozzarella cheese ½  cup(s) cheddar cheese ½  cup(s) gruyere cheese ½  cup(s) grated parmesan cheese 2  tablespoons butter 1  teaspoon(s) garlic paste 2  teaspoon(s) 4  tablespoon(s) milk salt and freshly milled pepper to taste Cook the macaroni pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well. If making in advance, mix in some melted butter to avoid them from becoming sticky. Make cubes of half of the mozzarella, cheddar and gruyere cheese. Grate the remaining half and mix with grated parmesan cheese. Reserve half of this grated cheese mix for garnishing. At serving time, melt the butter in a saucepan on low heat and saute the garlic paste for about 2  minute(s) or till the raw smell is gone. Stir in the macaroni. Season with salt and freshly milled pepper. Toss well for about 2  minute(s) or till the macaroni is glossy and well coated with the butter. Stir in the milk and mix lightly. Mix in the cheese chunks and half the grated cheese. Toss well. TIPS: It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out. The best quality parmesan cheese will be labelled Parmigiano Reggiano. The amount of cheese can be increased if desired specially if children love it. It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce. Serve hot topped with: grated cheese mix

 
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