Cheese pasta is one of the beloved home dishes, thanks to its generous strength and rich taste that combines several types of cheese, according to Karen Fraser, author of more than 12 books on cooking arts.
Although it is a flexible and quick recipe, suitable for different tastes, especially in the summer, the choice of the type of cheese plays a decisive role in its success. Some cheese may spoil the ideal texture of the dish, which leads to a rough, liquid, or even rubber sauce, as the home cooking expert, Amanda I, warns.
Cheese pasta and a domestic and nutritious home recipe
Dietician Amy Kimberlain confirms that Carbohydrates Complex – including whole wheat pasta – is one of 3 essential nutrients along with fats and protein, which the body needs to “support muscle function and provide energy to accomplish our daily tasks”, because it contains a higher percentage of starch, vitamins, minerals and fibers that slowly digest, which makes it especially important “to enhance the health of the bowel and control weight, as it is ideal for people with diabetes of type the second”.
“Eating pasta helps nourish glycogen stores, which is the main source of the energy needed for long and high -density exercises,” added Frankini.
Either Cheese It is an essential component that gives many recipes – including pasta – a delicious touch, in addition to its content of vital nutrients to build strong bones, such as calcium, phosphorous, zinc, “A” and “B12” vitamins, and high -quality proteins, “which provide basic blocks to build strong muscles.”
7 types of cheese are not preferred to the noodle recipe with cheese
According to Karen Fraser, “There are some types of cheese that are recommended to avoid when preparing pasta with cheese, because they give strange flavors or stature, which may spoil the delicious creamy results that we are looking for”, such as:
Manufactured cheese
Cheese, such as “Cheese Wiz” and Velvita, carries the flavor of cheese, but it contains a little natural cheese, “and it may leave a waxy layer in the mouth,” according to Amanda I.
Although many prefer him to speed its melting, it is not suitable for pasta with cheese, “because it contains ingredients such as additional salt, colors and emulsions, which may make the recipe appear dull, oil, rough or salt.” According to Fraser, which is recommended to be replaced by a 100% real cheese that gives the required flavor and texture, such as just grated cheddar cheese at home.
Vita cheese
It is a cheese made of sheep milk, with a sharp salty flavor, which makes it delicious with the authoritiesMediterranean dishes Food, but it is not great for cheese pasta.
It is crushed and not dissolved, and when adding it to the béchamel you will not give this silky silk texture, nor the melting that makes the pasta with cheese very satisfies.
And for those who search for sheep milk cheese suitable for pasta dish with cheese, let the Spanish mancho cheese, which is characterized by melting in a soft, creamy, coherent, and distinctive texture.
Blue cheese
Adding this cheese to the pasta with cheese, “not a good idea,” according to Fraser, explaining this as “the blue veins that permeate it, its crumbled texture, and the harsh flavor resulting from the veins of mold.”
So that Blue cheese It melts easily, but it makes the Bechamel thick and my love, and its strong flavor may overwhelm the dish. In addition, the color and appearance of pasta with cheese may be uncomfortable.
And for those who wish to add the flavor of the blue cheese to the pasta, a few of it can be sprayed on the face after cooking it, or mixing a small amount of blue cheese with bread crumbs.
Mozzarella
The mozzarella is delicious, but it melts very rubber. And as much as this rubber texture is great on the pizza, but it is not so in the pasta with cheese, as it can melt in an inconsistent manner that leads to a blocked chamile.
Although the light flavor of the mozzarella can be suitable for foods such as pizza or lasagna, it will lead to non -flavorful cheese pasta.
So, Fraser suggests, white cheddar cheese or smoked laoda cheese, as better options.
Grated cheese preheated
Although grated cheese in advance will melt in béchamel and reduce the time of preparation, but it may not give the desired results, because its manufacture includes anti -cluster materials, such as potato or cellulose starch, makes the béchamel pink, light and unpalatable, which produces pasta with cheese with faded chalk.
Therefore, it is preferable to do the cheese human beings at home, manually or in a food preparation with a cod to cut cheese.
Quraysh cheese
The cottage cheese does not mix well with pasta with cheese, it is very dull and does not dissolve in the béchamel, and it may make it liquid and without flavor.
Solid cheese types
This solid and fragmented cheese is not perfect for cheese pasta, as its low humidity makes its melting more difficult, and the result may be with a Habibi. It is also very salty, and it may make the dish very salty.
The best cheeses to prepare pasta
After we reviewed the types of cheese that are advised to avoid in preparing pasta with cheese, we stop in front of excellent alternative cheese options to enhance flavor, and give better results for cheese pasta perfect, according to the “Delich” website, the most important of them:
- Light cheddar cheese, It is the best option, it melts smoothly thanks to its relatively low -melting point, and adds a strong flavor without being overwhelming, as it is accessible to everyone.
- Goda cheese, It is easily melt and gives the pasta a distinctive and balanced flavor without overwhelming the rest of the ingredients.
- Gruere cheeseSome prefer to add a little Grueier cheese to add a rich nutrient, although it is a solid cheese, but it melts wonderfully, and its salinity helps get rid of heavy fat. Just be sure to use it in moderation, because it is characterized by a very fluid flavor.
- Cream cheeseIt is ideal for pasta with cheese, as it dissolves easily and helps in maintaining the smoothness of the béchamel, while providing the appropriate amount of salt and sharp flavor.
- Barai cheeseIts creamy consistency is excellent for covering pasta, and provides the most delicious and delicious pasta dishes with cheese, provided that the cortex is removed first.