Fusilli Pasta with Cheese

Ingredients:

250 g spiral pasta (Fusilli or Rotini)

2 tbsp butter or vegetable oil

2 tbsp all-purpose flour

1½ cups milk (or a mix of milk and water)

1½ cups grated cheese (Cheddar, Mozzarella, or any available type)

½ tsp salt (or to taste)

¼ tsp black pepper

A pinch of spices or paprika (optional)

Cooking the pasta:

1. Boil water in a large pot with a pinch of salt.

2. Add the spiral pasta and cook until tender but still slightly firm (al dente), according to package instructions.

3. Drain the pasta and set aside.

Preparing the cheese sauce:

1. In a pot over medium heat, melt the butter or heat the oil.

2. Add the flour and stir for about a minute until the raw taste disappears, without changing the color.

3. Gradually add the milk while stirring continuously until the mixture is smooth and free of lumps.

4. Keep stirring until the mixture thickens slightly (about 3–5 minutes).

Adding cheese and spices:

1. Remove from heat or lower it to very low.

2. Add the grated cheese and stir until fully melted and the sauce is creamy.

3. Add salt, pepper, and a pinch of spices or paprika if desired.

Serving:

Serve the pasta hot immediately.

Optionally, garnish with extra grated cheese or chopped parsley.

Notes:

• You can use any type of cheese available (Cheddar, Mozzarella, Romi, or a mix).

• For a crispy top, place the pasta with sauce in a baking dish, sprinkle with grated cheese, and bake for about 10 minutes until the cheese melts and turns slightly golden.

• To make the dish lighter, use low-fat milk or replace part of it with water.

Combining pasta and sauce:

1. Add the cooked pasta to the cheese sauce.

2. Stir well until all pasta pieces are coated with the sauce.