1. Add salt to 3 quarts of water and bring to a boil. 2. Once the water comes to a boil, add the elbow macaroni, stirring occasionally. 3. Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente'). 4. While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese. 5. Pour finished macaroni into a strainer, and strain out all the water. 6. 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. 7. Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese. 8. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
