2 packages Buitoni fettuccini (I\’ve been known to make my own, but I\’ve come to rely on Buitoni for a very good product…)
— boil sufficient water and cook the pasta al dente (and really cook it until your teeth tell you it\’s done. That\’s what al dente means!)
8-10 oz of shredded Parmesan. From a wedge, not a can! Preferably Parmigiana Reggiana but the stuff from Wisconsin is pretty good)
4T butter (not margarine – that\’s poison)
3T flour
— we\’re making a roux – melt the butter, cook the flour in the butter until nice and bubbly – but don\’t brown it
–Add
1 pint half & half
1 C milk
— bring to a boil & simmer until it\’s reasonably thickened (that\’s your basic white sauce)
— add the cheese to the white sauce & stir in until smooth
— drain pasta
— toss pasta and sauce in a bowl
— overindulge
(If you use cheddar cheese and elbow macaroni, it\’s classic macaroni and cheese, oh-by-the-way, but you\’d want to sprinkle on extra cheese and some bread crumbs and bake it a while)
