Macaronada
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, elbow macaroni
|
*
|
| 4 | litres |
water
|
*
|
| 2 | tablespoons |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | tablespoons |
butter
|
|
| 4 | tablespoons |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, elbow macaroni
|
*
|
| 4 | litres |
water
|
*
|
| 3E+1 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 45 | ml |
butter
|
|
| 6E+1 | ml |
cheese
grated |
|
Directions
Bring water to the boil with salt and oil.
Keep water boiling briskly and put in a handful of pasta at a time.
Push into the water slowly as the strands soften and curl around the sides of the pan.
Stir well as each lot is added, then boil briskly, stirring occasionally.
Cook until just tender - test by biting a piece.
Drain well in a colander and return to pan in which it was cooked.
Melt butter and heat to a deep golden brown -- do not burn.
Pour over pasta, add grated cheese and toss well to coat strands.
Serve extra grated cheese in a bowl.
