Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and maccheroni pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta, reserving 10 tablespoons (200ml) of the pasta cooking liquid.
Place the formaggini (cheese spread wedges) and butter in the base of the pot (that the pasta was cooked in). Squash the formaggini and butter using the back of a spoon to create a paste. Return the pasta and reserved cooking water to the pot and toss to combine. Season with sea salt to taste.
Divide the Maccheroni pasta al formaggino (Italian mac and cheese) into 2 portions. Allow to cool for 2 minutes, then serve with grated Parmigiano Reggiano on top. – Buon appetito.
Tip: This recipe is a favourite of all children – young and old (any many adults).
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.