At the point when a great many people hear the word pasta, the principal thing they consider is Italian food, with flavorful red sauces and maybe rich cheeses. However pasta came from Italy and the Mediterranean, in actuality everything without a doubt revolves around the noodle. The word pasta alludes to semolina mixture and how it is carried out, cut, squeezed and formed. It comes in tubes, strings, twisting, and shells – which can all be utilized a wide range of ways. While a portion of my number one pasta dishes are Italian, I need to say my outright most loved pasta isn’t. Its Macaroni and Cheddar. This dish utilizes round cylindrical macaroni pasta noodles, and as the name proposes, is canvassed in a rich cheddar sauce. My mom made it without any preparation, utilizing cheddar, milk, and garlic for the sauce, then, at that point, baking the entire thing in the stove with a covering of sharp cheddar over the top. Certainly, it’s not your thought process of with regards to pasta, yet it’s my #1 utilization of the pasta noodle, since can we just be real – everything is better with cheddar!


After that I would agree that that lasagna is my outright most loved Italian pasta dish. Made with layers of delicate, level pasta sheets, and any mix of cheeses, meats, flavors and sauces, it must be one of the most adaptable pasta dishes made. It can have ricotta and Italian hotdog inside with a conventional red pureed tomatoes and dissolved mozzarella cheddar on top. Or on the other hand maybe you’re in the temperament for something creamier? What about a white garlic Alfredo sauce with mushrooms, spinach, and chicken inside? The potential outcomes are unfathomable, and obviously, it has cheddar so you know I’m a fan!

Which helps me to remember another of my #1 pasta dishes? Stuffed shells. These huge shell molded bits of pasta are unimaginably heavenly when bubbled then loaded down with a ricotta, mozzarella, spinach, and garlic blend. I like to put them in a glass baking dish and cover them with a lively red pureed tomatoes and let the flavors all cook in together. These don’t require cheddar on top-they are so loaded down with the gooey goodness that they are amazing right out of the broiler. There are such countless ways of cooking pasta, don’t even get me started, yet all things considered, my number one way is continuously going to include cheddar. I love red sauce yet even in my hand crafted spaghetti; I put a little Parmesan in the sauce as it stews over low intensity – a tad. Perhaps it’s to make sure I know it’s there more than for some extra zing. Over the long haul – the pasta dish that has cheddar is continuously going to be my number one pasta dish.