I can't believe I'm about to admit this, but I apparantly love "cheese pasta" (I call it 'spagetti and cheese, however), and have been making it since I was twentysomething. Don't prepare it quite like the ingenious Raquel though. Instead of adding the cheese to the pot and keep the heat on, I simply fill my plate with layers of grained cheese, spaghetti, more cheese, spaghetti again. The cheese melts from the heat of the pasta and forms delicious lumps of sinful warm cheese that sticks together with the pasta. If I'm feeling particularly classy, I add green pesto to the spaghetti.