Ingredients:
2 cups elbow macaroni
2 cups fontinella cheese, grated
1 1/2 tablespoons butter ( not margarine)
1 teaspoon salt
Directions:
Add salt to 3 quarts of water and bring to a boil.
Once the water comes to a boil, add the elbow macaroni, stirring occasionally.
Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente’).
While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese.
Pour finished macaroni into a strainer, and strain out all the water.
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.
Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese.
Enjoy!
Servings: 3
Time preparation: 5 min.
Time total: 15 min.