Fettuccine Alfredo

For : 4  servings

Ingredients

1 cup dried fettuccine
2  cups low-fat milk
1/3 cup all-purpose flour
1  bay leaf
2  cloves garlic, minced
1/2 cup grated cheese
1/4 tsp salt
1/4 tsp ground black pepper
2  teaspoons butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Directions
1. Start to cook pasta according to package directions( or 7 mins in boiling water and resting it covered for 5 mins)

2. Mix together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat for few minutes, stirring until mixture becomes slightly thickened. With slotted spoon remove bay leaf and garlic. Add grated cheese, salt, pepper, stirring until cheese completely melts.

3. Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and chopped parsley, then stir in cheese sauce and toss again.

4. Serve pasta; sprinkling Parmesan cheese. Garnish with parsley sprigs.

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Best Macaroni salad

Ingredients:

7 oz Macaroni
1/2 cup mayonnaise
1 tbsp vinegar
1/2 tbsp sugar
salt to taste
pepper to taste
1 tbsp milk
1 tbsp black olives
1/2 tbsp roasted red peppers
3 springs green onions.


Method:

1. Boil the macaroni till it’s done.

2. Then drain it.Then rinse it under cold water until it’s totally cooled down.

3. Chop up some black olives.

4. Slice up three whole green onions thinly.

5.Then grab some roasted red peppers and chop them.

6. For dressing: To half a cup of mayonnaise add some vinegar, sugar, some milk to make dressing pouring consistency.

7. Add all the above ingredients to macaroni and finally add salt and pepper to taste.

8. Refrigerate it for 30 mins and serve chilled.

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