Easy Simple Cheap Cheese Sauce Pasta
Having one of those days where you're low on cash and want to make pasta but you have almost nothing to work with in your fridge... Except sliced cheese or a brick of cheese? Well, I got a self-approved recipe that will work wonders for you.
Having one of those days where you're low on cash and want to make pasta but you have almost nothing to work with in your fridge... Except sliced cheese or a brick of cheese? Well, I got a self-approved recipe that will work wonders for you.
- oregano
- 5 slices cheese less or more to taste (if your not using sliced cheese, take wha
- 2 teaspoons cooking oil (its alright if you dont have the oil)
- 1 tablespoon mayonnaise (optional)
- 0.5 box pasta (if doint a whole box just be proportional)
- 0.5 cup water (this determines thickness of your sauce)
- 2 teaspoons salt to taste
- 4 tablespoons parmesan cheese to taste (optional)
- optional spices:
- 1 basil
- Carbohydrate 54.351975 g
- Cholesterol 141.8525 mg
- Fat 37.3787641666667 g
- Fiber 1.23490000063181 g
- Protein 30.4131375 g
- Saturated Fat 17.0906156666667 g
- Serving Size 1 1 Serving (220g)
- Sodium 674.24225 mg
- Sugar 53.1170749993682 g
- Trans Fat 2.46785758333334 g
- Calories 672 calories
Step-by-step
- Boil water for your pasta, when it starts boiling toss in the pasta and cook as you like ( i prefer aldente so usually 4-5 minutes max for me)
- Get out your frying pan, or a pan that's deep enough to hold 1/2 cup of water. Put in the oil and water and put on medium heat, leave it on for a few minutes then start tossing in the sliced cheese, and (this is important) KEEPSTIRRING :), eventually, the water while start turning a milkish cream color, and then yellow. Keep stirring until you start to see it bubbling, then turn off the heat and (this is where you judge) If its too thick, add some water and put back on medium heat and stir some more, if its too thin, then add some more cheese and flame up the fire again until your satisfied :)
- If your into mayonnaise, here you can add a tablespoon (i think it helps with constancy, but its optional).
- now, after you drain your cooked pasta, pour on the sauce, you'll notice it has a milkish creamy texture ( i guess varying on the type of cheese), right here you can toss in as many spices as you want,
- Add some Parmesan cheese to give it a good assortment of flavors and there you have it,
- a cheap simple and quite satisfying meal made from practically nothing :)
A glossy yellow coating clings tightly to each strand of pasta, giving off a sharp dairy aroma blended with warm oregano. Quick cheese emulsions rely on starch and fat ratios rather than roux foundations. While historical Italian cookery typically employs pasta water directly with aged blocks like Parmigiano-Reggiano, processing sliced sandwich cheese with added water is an efficient adaptation when specialized dairy is absent.
- Maintain medium heat when melting sliced cheese in water to prevent the milk solids from separating into oil and rubbery curds.
- Stir constantly with a silicone spatula for 3 to 4 minutes until the liquid turns opaque and bubbles gently.
- Adjust consistency immediately by whisking in hot water one tablespoon at a time if the mixture thickens past the desired coating stage.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days, adding a splash of water before reheating gently on the stove.
Freezing this specific sauce is not recommended because the emulsion breaks upon thawing. Reheat leftovers slowly over low heat to restore fluidity.
