Before you use one of my recipes, do skim through this post just to be safe in terms of my seasoning habits... Or you might just make either bland food or something as salty as the sea! I don't do measurements for seasoning and spices. It's all about the mood and my own likes and dislikes. A nice way of putting it is that I'm, 'artistic'. The real way of putting it is that I'm reckless... Unless I'm making a dish for someone else, I rarely stick to using the same spices each time.. The number of times I've an extra gingery dish or something too cinnamon-ey is not even worth calculating at this point... I'm getting off-point here but what I mean to tell you is that I have a very wide selection of spices and I really do try to use them in every way. And that means that I come up with combinations that are often new or just not widely used as far as I know... Or they just taste off. You can't always win and that's an important lesson. In
A different rendition of a favoured comfort food.
Yields: A single person's comfy dinner.
Ingredients
Seasoning
Instructions
Garnish/Serving Tips & Tricks
*You must have figured out by now, it could be any pasta you prefer or have in your pantry... right?
Yields: A single person's comfy dinner.
Ingredients
- 1 cup Macaroni*
- 1 1/2 cups milk (with extra to spare just in case)
- 3-4 cloves of garlic- minced
- 1/2 yellow onion- finely chopped
- Butter or oil
- 75-100 g Creme Fraiche
- 1/2 cup grated Cheddar
Seasoning
- Salt
- Pepper
- Chilli (flakes or a Jalapeño)
- 1/4 tsp Garlic Powder
- Oregano
Instructions
- Get a large sauce pan (non-stick is always a good idea) and put some oil in along with the garlic and salt on medium high heat. Stir until the oil is starting to heat up and add the diced onions. Stir again.
- Add the pepper, (chopped) chilli and garlic powder, stir it in and cover with a lid to let the onions cook through. Turn the heat lower to a medium low so that the onions don't burn.
- When the onions are translucent, add the milk let the milk slowly come to a boil.
- Just as the milk comes to a boil, add the pasta and the oregano. The addition of the pasta causes the temperature of the milk to drop so this is a good chance to check if the seasoning is on point, also, turn the heat up to compensate for the temperature drop. Make sure you stir so that the pasta doesn't start sticking to the bottom.
- Stir, stir, stir.
- Most pastas reach al dente in about 5-7 minutes, so habitually check on whether the pasta is cooked as the milk reduces into a sauce. Add more milk or water if necessary but don't get overzealous. Go tbsp by tbsp.
- When the pasta is cooked through and the milk has reduced significantly, add the creme fraiche in and fold it in. Follow up with the cheddar.
- Stir until everything has melted in and now resembles a pasta with a thick sauce.
- Et voilà! The hard part's done!
Garnish/Serving Tips & Tricks
- Basil makes everything look fancier. So to serve it to guests, you can always go with that.
- You can also put all the pasta into a oven dish and top it off with some more cheese and breadcrumbs and bake it for about 10 minutes at 18o degrees Celsius to get that authentic mac and cheese aesthetic.
- Garlic bread is always a welcome option.
*You must have figured out by now, it could be any pasta you prefer or have in your pantry... right?
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Hey there! Thanks for looking at my recipes! Would be great if you pass them on to others! Kcoolthxbye!