This has been a revelation! I've seen loads of recipes on the internet for meals in a mug but never tried one, until now. Ok it's not as good as traditionally made Macaroni Cheese but when you're hungry and want something quickly it's not a bad substitute. Best of all it only takes 5 minutes!
INGREDIENTS
1 Cup of Macaroni Pasta
1 Cup of Water (freshly boiled from the kettle)
1 Cup finely grated Cheddar Cheese
Splash of Milk
Knob of Butter
Dash of Mustard (optional)
Salt & Pepper
METHOD
In a large mug or similar vessel (I used a large soup mug) place the macaroni and water. I used freshly boiled water from the kettle to speed things up a bit but I've done it with cold water too. I used a proper cup measure but you could use anything, another mug perhaps. One measured cup would be equivalent to about half a normal mug. The rest you can guess at.
Put the mug with the macaroni and water into the microwave for 2 minutes. The water can boil over so I put a plate on top of the mug and I think the steam helps it to cook too. After the two minutes is up, take it out, stir it well to loosen the macaroni and put it back in for another 2 minutes. Repeat if necessary, perhaps for just 1 minute. The pasta should absorb all the water but if it doesn't just tip the excess out. Equally if it's looking a bit dry when you stir it add a little more water. The important thing is that the pasta is cooked. It doesn't take any longer than 5 minutes.
Whilst the pasta is cooking finely grate the cheese. Get your other ingredients out. I mixed them up together, ready to go.
As soon as the pasta is cooked, tip any excess water out and immediately add the cheese, a splash of milk to loosen it, the butter and seasonings, and give it a really good stir. The heat of the pasta will melt the cheese and mixed with the milk and butter a creamy sauce is created. Enjoy!
Check out traditional Macaroni Cheese
Showing posts with label macaroni cheese. Show all posts
Showing posts with label macaroni cheese. Show all posts
MACARONI CHEESE
Absolutely a family favourite!
INGREDIENTS
Macaroni pasta (follow the packet guidelines for quantity per person)
Cooked ham / bacon (optional)
SAUCE:
Macaroni pasta (follow the packet guidelines for quantity per person)
Cooked ham / bacon (optional)
Plain flour
Butter
Milk
Cream (optional)
Grated cheddar cheese
Grated cheddar cheese
Chicken stock cube or
Seasoned Sea Salt (A.Vogel Herbamare, see link below)
Freshly ground black pepper
Tabasco sauce
Fresh parsley
TOPPING:
Tomatoes
Grated cheddar cheese
I never weigh anything as I do it purely by eye! I'm sure you will be able to as well, adjusting the quantities according to how many people you're serving. The only quantities you need to know is for the sauce. This is made from a roux which is always equal quantities of butter and flour. I would normally do 2 tablespoons of each.
METHOD
Cook the macaroni as per packet instructions. Don't overcook it, it needs to be 'al dente', which means it should have a bit of bite.
If you have chosen to use bacon, chop into cubes and fry until cooked the way you like it.
Whilst the macaroni is cooking make your sauce..
Cook the macaroni as per packet instructions. Don't overcook it, it needs to be 'al dente', which means it should have a bit of bite.
If you have chosen to use bacon, chop into cubes and fry until cooked the way you like it.
Whilst the macaroni is cooking make your sauce..
Melt the butter in a pan, when it has melted take it off the heat and add the plain flour. Stir with a wooden spoon until all the flour has been absorbed into the butter then put it back on the heat. Keep stirring and cook for a couple of minutes until 'blonde'. Add some milk little by little, stirring the sauce against the side of the pan with the wooden spoon to break up any lumps, or you could use a whisk. Keep going until it is a sauce consistency, it should coat the back of your spoon. If you add too much milk, don't panic, just mix a little flour with water to a smooth liquid paste and add to your sauce. As you cook the sauce it will thicken, keep stirring, don't leave it! When you are happy with the consistency add your grated cheese, seasonings, stock cube or seasoned sea salt, freshly ground black pepper, a couple of dashes of tabasco and fresh parsley. If you want to make it really rich you could add a little cream. Once you are happy with how it tastes take off the heat.
Drain your pasta, add to the cheese sauce and turn the mixture over to mix.
Add some chopped cooked ham or bacon and mix.
Place the mixture in an ovenproof dish (I use a lasagna dish)
Slice the tomatoes and place in a layer on top to completely cover the macaroni.
Top with grated cheese and place under the grill until the tomatoes are cooked and the cheese golden brown.
Serve with a green side salad and some fresh crusty bread.