Oops, I did it again, I made something great :) YOU GUYS! This is possibly the most delicious thing I have ever tasted. It is certainly not healthy or low calorie, so if that's what you like, stay away from this glory. I wasn't sure what to call this, so I just called it Cheese Bomb, because that's definitely a great way to describe it! (Sorry that these pictures may be a little blurry!
Alrighty, guys, I don't want to waste your time, but here's a little background story on this dish. I often see recipes like this on Pinterest and other sites that have fancy recipes. I'm not sure that I like comfort food to be made all snazzy and such. It seems like when people do that do comfort food, it takes away the homey feel that it should have. After browsing similar recipes like this one, I decided to take reigns into my own hands. A tip for new cooks and bakers: Don't be afraid to try something out of a recipe. It might be a total disaster, but at least you know what doesn't work for that specific recipe. Even if it takes months, you will be able to shamelessly master a specific recipe that you can call all your own. This recipe was one that has a very simple construction and execution, so if you want to try to play around with this recipe and call it your own, I'd be so proud!
Okey dokey, here we go!
Cheese Pasta Bomb
Ingredients:
16 oz. box of pasta (can be any long, stringy pasta, preferably thin, I used linguine)
Approx. 4 cups shredded parmesan cheese, reserve 1/2 cup
Approx. 1.5-2 cups shredded mozzarella cheese, reserve 1/2 cup
1/4 up to 1/2 cup whole milk
4 tablespoons salted butter
Salt to taste
Pepper to taste
You will also need: 9x13 casserole dish
Instructions:
First, prepare your pasta so that it is well boiled. Al dente pasta may not work best for this dish. Then, preheat your oven to 350 degrees Fahrenheit. Strain your pasta well. While pasta is still in stainer, turn down your stove heat to a very low setting, but still on. Melt two of the four tablespoons of butter in the same pot used for boiling the pasta (without any water, of course).
After the butter is fully melted, return the pasta to the pot and stir the butter in well. Next, split the other two tablespoons of butter in half and put on pasta. Melt those in and stir well again.
Now, you will want to add approx. 1/4 cup whole milk. You may want more. It depends on what you like, if you want a looser or stiffer pasta. I personally used a little over 1/4 cup. When that is well combined, you can add you parmesan cheese in two increments, alternating with the mozzarella cheese, stirring in between each addition. Make sure to reserve 1/2 cup of both cheeses. Now would be the time to add any extra milk, salt, and pepper that you would like.
Place your cheesy pasta into the casserole dish, spreading so that it is equally distributed throughout the casserole dish. Next is the fun part. Using your reserves cheeses, mix them together in a bowl. Then, put them on top of your pasta in the dish. This is what makes this dish SO EXTRA CHEESY.
Lastly, put your dish into the oven for five minutes. Then, still in the oven, turn on your broiler for two minutes. This will make your cheesy extra melty and crispy.
Voila! The most delicious thing I have ever made thus far.
Enjoy!
-Chrissy at Delightful Lifestyle
