Sunday, May 20, 2012

Quick and Easy Baked Macaroni and Cheese

B is a big fan of macaroni.

We have loads of these when living in London - you get the ready-to-(h)eat packs from supermarkets for very reasonable price.  So convenient that you can tuck in after few minute nuke.

B missed the gooey delicious dish and was always asking for me to bring back some during those dreadful business trips but they have really short expiry date so the supply is limited.  Today, we found a a cheater version of macaroni...

Cheater's Baked Macaroni & Cheese
Serves 2
1 can of white pasta sauce
1 heap rice bowl of elbow macaroni
some breadcrumbs (i made mine from toasted leftover bread)
some freshly ground black peppersome grated sharp white cheddarsome grated moserella cheesesome grated cheddar

1. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. This step is necessary to stop cooking and wash off excess starch in the pasta.  The pasta will soften further when the sauce is added and baked.

2. Prepare cheese sauce.  Usually I find the canned stuff to be overload on sodium, so I would lighten it with additional cream or milk (whichever I have in the fridge).  Pour the sauce and extra milk/cream/cheese (if using) into a wok and heat it until the mixture bubbles.  Add black pepper.

3. Stir macaroni into the cheese sauce and toss the macaroni well.

4. Transfer the content into a oven-proof casserole dish and sprinkle with breadcrumbs and moserella cheese. Bake in a preheated oven @170C, until the cheese melted and bubbling.

For extra treat, I added bacon, breadcrumbs, and brocolli.

I don't know but if B has a comfort food, this will be it!

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