Cheese cones are great option for adults and children. Preparing dishes with these ingredients is simple and, most importantly, quick. in general it is considered to be a lifesaver for working people, and by adding a piece of cheese to them you can get something new and tasty dish. There are also very simple recipes, which consist only of cheese and pasta. And there are more complex options when you combine tomatoes, different vegetables, fresh dill and pasta. Then the dish becomes almost festive.
The simplest recipe
This cheese cones recipe is truly the easiest. You can even cook it from leftover products, for example, from leftover pasta and a piece of cheese lying around. For it you need to take:
- 400 grams of pasta - standard pack;
- two liters of water;
- a couple of teaspoons of salt (less can be done if the cheese is salty);
- two tablespoons vegetable oil without smell;
- one hundred grams of hard cheese.
Poured into a saucepan cold water, you can immediately salt it. When the water boils, add the horns and stir them vigorously with a spoon. This simple step helps prevent the pasta from sticking to the pan. When the water with the horns boils, reduce the heat and cook the pasta for about seven more minutes. The time is often written directly on the package of cones, as it depends on the type and variety of pasta.
The finished horns are thrown into a colander. To make the water drain faster, use a spoon to stir the pasta a couple of times. Place the horns back into the pan and season with oil. Stir the pasta again. Repeat this again after cooling.
Now grate the cheese on a fine grater. The horns are placed on a plate and sprinkled thickly with cheese. The dish is ready! You can also decorate it with fresh herbs.
Pasta with sausages: another quick recipe
This simple recipe turns out to be more tender, since a different type of oil is used. also in in this case supposed meat ingredient in the form of sausages. For this version of horns with cheese you need to take:
- two hundred grams of horns;
- one hundred grams butter;
- 150 grams of cheese;
- several sausages.
Boil the pasta in salted water until tender. Place them in a colander to drain off excess moisture, but do not rinse them. Mix butter with warm pasta in a saucepan. Add finely grated cheese and mix again. Boil the sausages. Served to the table. This version of cones with cheese makes a great dinner when you don’t have time for more complex dishes.
To add variety to this dish, you can replace the hard cheese with mozzarella. It melts perfectly, has more delicate taste. This option is also worth trying.
Delicious dish in a frying pan
Children like this version of pasta. It would seem that, regular ingredients acquire the new kind when they are fried. To prepare horns with cheese in a frying pan, you need to take:
You will also need some butter to fry the onions.
How to cook an interesting dish?
Cones with cheese and eggs are prepared quickly. Even a child can handle them. To begin, boil the pasta until tender. It's best to follow the instructions on the pasta package.
The onion is peeled and finely chopped. Place a piece of butter in the pan, when it melts, add the onion. Simmer until soft, stir and lightly fry.
Break the eggs into a bowl, beat with a fork or whisk, add spices. Grate the cheese on a fine grater. Combine half the cheese with the egg and stir thoroughly.
Add pasta to the fried onion, stirring, fry for a couple of minutes. Add eggs. Wait until they are ready and sprinkle with the remaining cheese. The cheese cones are ready when the last ingredient has melted. This dish tastes best when served hot.
A simple pasta recipe in the oven
This option is also very simple. However, it is offered here. It is noteworthy that in this form even capricious children eat such a dish with pleasure.
To cook horns in the oven with cheese, you need to take simple products. This:
- 400 grams of pasta;
- two hundred grams of any cheese;
- a piece of butter;
- a little salt.
How to make horns with cheese? To begin with, boil the pasta in salted water, leaving it a little hard. Then drain in a colander and lightly dry. The cheese is grated on a medium grater, half is combined with pasta.
Grease a baking dish with a piece of butter and lay out the pasta. Sprinkle the remaining cheese on top. Place in an oven preheated to 180 degrees. Bake until the cheese becomes an appetizing crust.
Original pasta dish
This version of the casserole based on cheese and pasta turns out to be very piquant. It's all about the spices. Also, due to milk, the pasta becomes more tender, and in a single piece it looks like a total mass, like dough.
To prepare such an original and tasty dish, you need to take:
- 200 grams of pasta;
- one and a half glasses of milk;
- one and a half teaspoons of mustard powder;
- half a teaspoon of salt;
- a little hot sauce - optional;
- one and a half tablespoons of butter;
- three glasses grated cheese;
- a little paprika if desired.
You will also need about two extra tablespoons of melted butter.
Making Macaroni and Cheese Casserole
First, preheat the oven to 180 degrees. While it is heating, prepare all the ingredients.
Grease the baking dish with oil. Boil the pasta in salted water until tender. This takes about ten minutes depending on the type of pasta.
Heat the milk in a small container, add mustard, salt and spicy sauce. Put aside.
Place one and a half tablespoons of butter and most of the cheese into the pasta, pour everything in ready-made form and sprinkle the remaining cheese on top. You can also sprinkle paprika here. Bake in the oven for thirty minutes. Cheese horns are served hot in portions.
Pasta with tomatoes: a delicious dish for the whole family
This pasta dish looks very elegant. All this thanks to greens and red tomatoes. It is better to choose small specimens, but if there are none, you will have to cut them plain tomatoes. To prepare the dish you need:
- 300 grams of boiled horns;
- 200 grams of small tomatoes;
- 150 grams hard cheese;
- one hundred grams of butter;
- 50 grams of breadcrumbs;
- three to four cloves of garlic;
- a bunch of dill;
- salt and pepper to taste.
The dill is washed, dried on a paper towel and chopped quite finely. The garlic is peeled and also chopped. Cheese tinder on coarse grater. Place twenty grams of butter in a frying pan and heat it. Add the garlic and fry it for a couple of minutes. Posted small tomatoes and fry for another five minutes.
Place pasta on top of the fried tomatoes and garlic, mix everything, add another 50 grams of oil and cook for another five minutes.
Prepare a baking dish. Grease with remaining oil and sprinkle breadcrumbs. Transfer the fried ones. Sprinkle cheese and dill on top. Bake for about five minutes at a temperature of 200 degrees so that the cheese is baked. Served hot.
Macaroni and cheese is practically a classic combination. They are simple and quick to prepare. Despite its simplicity, this dish attracts both adults and children. You can decorate it with fresh herbs. Also, some recipes contain tomatoes. At the very same basic recipes contains a minimum of ingredients. You can also experiment with types of cheeses and add different vegetables. By the way, pasta dishes are great to make from lunch leftovers.
With one of the most common and popular daily dishes American cuisine Many are familiar in absentia - for example, from films. This is not just boiled pasta sprinkled with cheese, as you might think. The dish is simple to make, but boasts its own “complex” cooking technology.
The dish, which in its homeland is called “mac and cheese”, is homemade, cozy, simple, tasty. Even children - a very capricious category of eaters - eat it with great pleasure. Perhaps the only drawback of macaroni and cheese is its high calorie content, which, however, is typical for American cuisine in general.
The composition of the dish is traditional, but minor changes are allowed when it comes to spices or type of cheese. For example, Cheddar cheese is most often used. This has its own logic: the variety was originally made in England, but it found a new life in the USA, where it is generously flavored with many dishes. Cheddar is classified as a semi-hard cheese and melts easily. To get a more interesting, complex, voluminous taste, use 2-3 different varieties cheese.
The preparation of the dish is simple: boil the pasta separately and cook it at the same time cheese sauce, using bechamel as a basis. They are then mixed together and briefly placed in the oven to brown the top and create a delicious crust.
Cooking time: 35-40 minutes / Yield: 2-3 servings
Ingredients
- pasta 150 grams
- milk 225 grams
- semi-hard cheese (cheddar) 150 grams
- Parmesan cheese 50 grams
- flour 30 grams
- butter 25 grams
- salt pepper, nutmeg, paprika to taste.
How to make American-style macaroni and cheese
Heat water in a large saucepan, generously salt it and boil the pasta.
Melt the butter in a small saucepan.
Add flour to it, stirring. It will become lumpy as it cooks.
Now you need to gradually pour slightly warmed milk into the flour and butter, carefully stirring the sauce with a whisk to break up all the lumps.
Then simmer the sauce a little more until it thickens.
Then add salt, pepper, paprika and nutmeg.
Now grate both types of cheese on a fine grater. Set aside a handful.
Add cheese to bechamel sauce and stir.
WITH ready-made pasta drain and add cheese sauce.
Mix thoroughly. Under the influence hot temperature pasta, all the cheese will melt.
Transfer the pasta to an ovenproof dish or divide into individual serving ramekins and sprinkle with the reserved cheese.
Bake in an oven preheated to 220 degrees for 10-15 minutes until the dish acquires golden brown crust. Be sure to serve it hot.
There are days when you are so tired that you don’t want to do anything, but need to cook something to eat. Then the so-called “lazy” dishes come to our rescue. Tasty, nutritious, but not time consuming or time consuming.
Cheese cones are one such dish. Cooking couldn't be easier, but that's it necessary products can almost always be found in the refrigerator.
Pasta is usually used as a side dish for meat dishes. Pasta products are called differently depending on the shape and size: cones, vermicelli, noodles, macaroni, etc.
Pasta has always been considered very hearty dish. And if you add cheese for taste and some meat, you get a great meal.
If you are concerned about your figure, choose pasta from durum varieties wheat and high content squirrel. Such pasta not only does not become overcooked, but has more refined taste.
Of course, you can use more than just horns for this easy recipe, but they are the ones that work best here. However, this is a matter of taste.
It is better to choose a softer cheese, so it will melt faster and the dish can be safely served.
Ready dish It should be served hot, sprinkled with fresh herbs or topped with some sauce. For example, ketchup or light mayonnaise.
Spaghetti with cheese, simple breakfast, Tasty dinner, wonderful dinner. Making pasta with cheese is even easier than freezing ice cubes. I remember as a child, when my mother managed to buy decent spaghetti, they cooked it for breakfast with cheese or, although rarely.
Spaghetti is one of the most common types of pasta, pasta. There were times when spaghetti was much longer - about half a meter. Although now the size of spaghetti is standardized - 25 cm. The diameter of spaghetti is about 2 mm and they are made from durum wheat flour. The birthplace of spaghetti is Naples, and the pedigree of this pasta, according to found documents, goes back more than 500 years, and according to some data, similar dough products existed back in the 13th century.
The most common spaghetti sauce is tomato sauce, and this is the most common. It is worth saying that there are more than 10 thousand sauces for spaghetti. This does not include all sorts of additives other than sauce. For example, spaghetti with cheese is a simple dish of boiled high-quality spaghetti mixed with some kind of cheese. Considering that preparing the sauce takes a long time and, as a rule, is not entirely simple, grated italian cheese With pasta it makes cooking easier, especially in the morning when you don’t have time.
The beauty of spaghetti with cheese is that boiling the pasta is as easy as shelling pears, and grating a piece of aromatic and slightly spicy Italian cheese will not cause any difficulties for anyone. Most of the time required to prepare a dish is heating the water to a boil, just as when cooking.
One of the most delicious options preparing spaghetti sauce - from eggs, fried bacon or guanciale, seasoned with pepper and Parmesan. This recipe is very common in the Lazio and Rome areas.
Spaghetti with cheese can be prepared with any pasta, although I prefer long types of pasta: spaghetti, capellini, fettuccine, etc. Long pasta does not hold liquid sauces well, but goes well with various additives. For example, cooked with large pieces of porcini mushrooms or spaghetti with mussels - contain very little of the liquid part of the additive, and more large pieces. Pasta seasoned with grated hard cheese mixes well with additives and spaghetti with cheese turns out incomparable.
Spaghetti with cheese. Step by step recipe
Ingredients
- Spaghetti 250 gr
- Hard cheese (pecorino, parmesan, grana padano) 50 gr
- Garlic 2-3 cloves
- Olive oil 3 tbsp. l.
- Mixed greens (basil, parsley, dill) 1 tbsp. l.
- Salt, black pepper taste
- Spaghetti with cheese can be prepared with any aged Italian cheese. Pecorino sheep cheese is perfect because it has a “grainy” structure and a pleasant aroma. Or the famous Parmigiano Reggiano - Parmesan, a hard and “old” Italian cheese, with a very pleasant and spicy taste.
Piece of hard cheese in crust
- A more “simple” cheese, Grana Padano, has proven itself well as an addition to pasta. This cheese is cheaper than Parmesan and the most stringent requirements are not imposed on the production of such cheese, and its production is not limited to the Emilia-Romagna region, which, however, does not make this cheese less tasty. Grana Padano has a distinct grainy texture (grana - “grain”), slightly spicy and piquant taste. This cheese goes great with red wine, for salads and as an addition to spaghetti with cheese.
- To prepare spaghetti with cheese, the selected hard cheese must be peeled (by the way, it is usually edible and tasty), then grate the cheese on a fine grater. If there is a need to get shredded cheese for sprinkling, you can additionally grind the already grated cheese with a blender in pulse mode - literally 3-4 seconds. The grains of hard cheese will be the size of coarse river sand.
Grate the cheese on a fine grater
- Pour 2-3 liters of water into the pan and add salt, at the rate of 5-7 grams of salt per 1 liter of water. Bring water to a boil and cook spaghetti in it until done. The pasta boiling time indicated on the package guarantees that the spaghetti is al dente. Under no circumstances should pasta be overcooked.
Boil spaghetti until al dente done.
- Heat in a frying pan olive oil and fry the peeled and flattened garlic cloves on it. The purpose of garlic is to slightly flavor the olive oil. Fry the garlic, stirring, until it begins to darken slightly. Then remove the garlic from the oil and discard.
Fry the garlic cloves in a frying pan with olive oil
- Place the boiled pasta in a colander to drain. Transfer the spaghetti to the hot olive oil and mix thoroughly. Fry, stirring, spaghetti in oil for 4-5 minutes over medium heat.
Boiled spaghetti is easy to fry in oil
Spaghetti with cheese, a simple breakfast, a delicious lunch, a wonderful dinner. Making pasta with cheese is even easier than freezing ice cubes. I remember as a child, when my mother managed to buy decent spaghetti, they cooked it for breakfast with cheese or, although rarely.
Spaghetti is one of the most common types of pasta and pasta. There were times when spaghetti was much longer - about half a meter. Although now the size of spaghetti is standardized - 25 cm. The diameter of spaghetti is about 2 mm and they are made from durum wheat flour. The birthplace of spaghetti is Naples, and the pedigree of this pasta, according to found documents, goes back more than 500 years, and according to some data, similar dough products existed back in the 13th century.
The most common spaghetti sauce is tomato sauce, and this is the most common. It is worth saying that there are more than 10 thousand sauces for spaghetti. This does not include all sorts of additives other than sauce. For example, spaghetti with cheese is a simple dish of boiled high-quality spaghetti mixed with some kind of cheese. Considering that preparing the sauce takes a long time and, as a rule, is not very simple, grated Italian cheese with pasta simplifies the preparation, especially in the morning when there is no time.
The beauty of spaghetti with cheese is that boiling the pasta is as easy as shelling pears, and grating a piece of aromatic and slightly spicy Italian cheese will not cause any difficulties for anyone. Most of the time required to prepare a dish is heating the water to a boil, just as when cooking.
One of the most delicious options for preparing spaghetti sauce is from eggs, fried bacon or guanciale, seasoned with pepper and Parmesan. This recipe is very common in the Lazio and Rome areas.
Spaghetti with cheese can be prepared with any pasta, although I prefer long types of pasta: spaghetti, capellini, fettuccine, etc. Long pasta holds liquid sauces less well, but goes well with various additives. For example, those cooked with large pieces of porcini mushrooms or spaghetti with mussels contain very little of the liquid part of the additive, and more large pieces. Pasta seasoned with grated hard cheese mixes well with additives and spaghetti with cheese turns out incomparable.
Spaghetti with cheese. Step by step recipe
Ingredients
- Spaghetti 250 gr
- Hard cheese (pecorino, parmesan, grana padano) 50 gr
- Garlic 2-3 cloves
- Olive oil 3 tbsp. l.
- Mixed greens (basil, parsley, dill) 1 tbsp. l.
- Salt, black pepper taste
- Spaghetti with cheese can be prepared with any aged Italian cheese. Pecorino sheep cheese is perfect because it has a “grainy” structure and a pleasant aroma. Or the famous Parmigiano Reggiano - Parmesan, a hard and “old” Italian cheese, with a very pleasant and piquant taste.
Piece of hard cheese in crust
- A more “simple” cheese, Grana Padano, has proven itself well as an addition to pasta. This cheese is cheaper than Parmesan and the most stringent requirements are not imposed on the production of such cheese, and its production is not limited to the Emilia-Romagna region, which, however, does not make this cheese less tasty. Grana Padano has a distinct grainy texture (grana - “grain”), slightly spicy and piquant taste. This cheese goes great with red wine, for salads and as an addition to spaghetti with cheese.
- To prepare spaghetti with cheese, the selected hard cheese must be peeled (by the way, it is usually edible and tasty), then grate the cheese on a fine grater. If there is a need to get shredded cheese for sprinkling, you can additionally grind the already grated cheese with a blender in pulse mode - literally 3-4 seconds. The grains of hard cheese will be the size of coarse river sand.
Grate the cheese on a fine grater
- Pour 2-3 liters of water into the pan and add salt, at the rate of 5-7 grams of salt per 1 liter of water. Bring water to a boil and cook spaghetti in it until done. The pasta boiling time indicated on the package guarantees that the spaghetti is al dente. Under no circumstances should pasta be overcooked.
Boil spaghetti until al dente done.
- Heat olive oil in a frying pan and fry the garlic cloves, peeled and flattened with a knife. The purpose of garlic is to slightly flavor the olive oil. Fry the garlic, stirring, until it begins to darken slightly. Then remove the garlic from the oil and discard.
Fry the garlic cloves in a frying pan with olive oil
- Place the boiled pasta in a colander to drain. Transfer the spaghetti to the hot olive oil and mix thoroughly. Fry, stirring, spaghetti in oil for 4-5 minutes over medium heat.
Boiled spaghetti is easy to fry in oil
