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Dairy
Easy
40 Minutes
Diets 
While working at an American yeshiva in Israel, I had to be creative while following the kitchen’s rule of serving pasta every single day! We came up with this recipe so the boys wouldn’t get bored of the same old macaroni and cheese.
1.1 pounds (500 grams) Tuscanini Fettuccine or spaghetti noodles
3.2 ounces (90 grams) butter
2 onions, diced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1/2 pound (225 grams) fresh mushrooms, sliced
1 cup dairy cooking cream
1–2 cups mozzarella, grated
Cook noodles according to package instructions. Drain and set aside.
In a medium-sized saucepan, melt butter.
Fry onions in butter until soft and translucent.
Add minced garlic and mushrooms, and cook until soft.
Add cream and bring to a boil, stirring constantly.
While mixing, slowly add cheese and continue mixing until sauce thickens.
Pour sauce over noodles and mix to fully combine. Serve immediately.
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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Menucha, you recipes don’t disappoint! Simple to prepare and delicious to eat! I strongly recommend the cookbook too!