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Macaroni with milk and cheese on frying pan

Stovetop Pasta with Milk and Cheese

Quick, simple, and delicious — a perfect family dinner! Stovetop pasta with milk and cheese comes out remarkably moist, fragrant, and tender, with a pronounced creamy flavor. And you can make it in 20 minutes!

katushafin

Recipe author

Macaroni with milk and cheese on frying pan

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Composition / ingredients

Servings:

Pasta

250

Milk

150

Hard cheese

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 9 g

Fats 20 % 12 g

Carbohydrates 64 % 38 g

291 kcal

GI: 5 / 95 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make stovetop pasta with milk and cheese? Get your ingredients ready. The pasta can be any shape — it doesn't matter. I just find small spirals easier to work with; for spaghetti I'd pick a different recipe. Do pay close attention to the quality of the pasta, though. The best-tasting pasta is made from durum wheat: it holds its shape during cooking and has more nutrients. For the cheese, choose one that melts well.
Step 2:

Bring a large pot of water to a boil for the pasta. So it doesn't stick together and turns out tasty, use about 1 quart (1 liter) of water for every 100 grams of pasta. Salt the water. Add the pasta and be sure to stir it so it doesn't stick to the bottom of the pot.
Step 3:

Cook the pasta one minute less than the box says — we'll finish it in the milk. It should stay slightly firm. Drain the pasta in a colander and leave it over the pot so the excess liquid drips off.
Step 4:

Choose a skillet big enough to hold the whole batch of pasta. Melt the butter in it over low heat, so the butter doesn't start to burn.
Step 5:

Add the pasta to the skillet and toss it with the butter. Pour in the milk.
Step 6:

Cover the skillet and let the pasta simmer in the milk for 2–3 minutes over low heat.
Step 7:

While the pasta finishes cooking, grate the cheese on a coarse grater.
Step 8:

All the milk should be absorbed into the pasta, but it must never scorch! Keep an eye on it as it cooks.
Step 9:

As soon as that happens, sprinkle the cheese into the skillet.
Step 10:

And immediately stir the pasta and cheese together well. The heat melts the cheese right away and the pasta takes on a creamy, clinging consistency. Serve it immediately, while hot. You can sprinkle a little extra cheese on top when serving.

We really loved this pasta — it's so quick to make, and it comes out wonderfully creamy, as if it were swimming in sauce. Every piece gets coated in melted cheese. So good!
How do you cook pasta properly? Take a roomy pot and add water at a rate of about 1 quart (1 liter) per 100 grams of pasta — the key is that the pasta can float freely in the liquid. Salt it to taste and bring it to a boil. It's important to add the pasta to water that's already boiling, or it may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (the cooking time is always on the package). Drain the finished pasta in a colander and let the liquid run off. There's no need to rinse cooked pasta with water. If you're not going to toss the pasta with sauce right away, you can return it from the colander to the pot, add a teaspoon of olive oil (or a pat of butter), and stir gently to keep the hot pasta from sticking.