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).
200g maccheroni pasta|6 formaggini (approximately 100g cheese spread wedges)|20g butter|20g Parmigiano Reggiano, finely grated|Sea salt