250 grams spaghetti
¼ ltr El Mexicano Crema Fresca Casera
150 grams of butter
100 grams El Mexicano Queso Añejo Enchilado
100 grams El Mexicano Queso Fresco Casero
2 tablespoons chopped parsley
1 tablespoon finely diced onion
El Mexicano salt to taste
El Mexicano pepper to taste

To Prepare:

Cook spaghetti in water with salt untill tender, drain and rinse with cold water. Grease a cooking pan with melted butter. Arrange a row of spaghetti in pan, top with cream (to which you have already mixed in onion and parsley). Follow with a layer of cheese cut into small cubes. Spread cubes of butter over layer, salt and pepper and repeat layers. The final layer must be made of cheese, butter and a bit of cream. Bake in oven at 200 degrees C. until cheese is melted. Serve hot.

4 Servings