Crunched for time? Super tired after a long day at school or work (or both)? That mac n' cheese looks so good in the cabinet but there is no way you can muster the energy or have time to eat it
and be on time? You don't want to make an entire box because that's just a lot of pasta? Well, we in the kitchen found something to tickle your tastebuds and minimize prep time!
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| Brown rice pasta! It's sticky and good. |
To kick off our Recipes in a Mug series, we chose a classic that is a staple in every home and dorm room - Mac N Cheese! Two variations were put to the test: brown rice pasta and the usual glutinous pasta form. First, we gathered our supplies.
- About a cup of pasta in each dish
- 1 cup of cheddar cheese
- 1/3 cup parmesan cheese
- 1/3 cup mozzarella cheese
- 1 cup spinach
- About 1 cup of water per dish
Start with the water. Add just enough water that it complete covers the noodles - especially if you are doing brown rice. Don't skimp on the water! The brown rice pasta is naturally sticky, so it needs some extra water for discipline. We tried lubricating it with olive oil, which gave it a really tasty flavor, but it was kinda weird because the pasta was already freaking sticky and we probably added too much.
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| LES PASTAS |
Stick your pasta in the microwave for about 8 minutes. At 2 minutes, stir. At 5 minutes, stir and add water if necessary. When you take it out, make sure you have just a little extra water left; if there is too much drain just some of it. Then, get your cheese ready!
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| This was really tasty |
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| This was pretty |
Add your preferred cheese combination.
Kajsa layered cheddar and parmesan.
I added mozzarella, cheddar, parmesan and spinach. That's right. Just put everything on there.
The cheese should melt in the dish, just from the heat of the pasta in general. If it does not completely melt to your satisfaction, send it back to the microwave for about 1 minute. Here is where things get trick for those of us choosing brown rice pasta. Brown rice pasta is naturally finicky. It can cooperate or it can bring you to tears. Thankfully, we are good-humored. After some time in the microwave, the brown rice pasta was not al dente, or even particularly soft. We decided to add some olive oil, which seemed to bring it around in terms of texture. For the cheese, we decided to play it safe and stick the brown rice pasta in the oven instead and I think that made the difference. In future attempts, we will try to solve the enigma of brown rice pasta in a microwave. We promise.
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| AND I WAS JUST LIKE MMMMM |
The glutinous and delicious pasta came out lovely and scrumptious. It was actually the most delicious mac and cheese to be in the kitchen for the entirety of that month, which is saying a lot. And again, all that went into it was noodles, water, and fresh cheese! What?! The parmesan added an artistic element that suggested serious labor went into the dish instead of eight minutes in the microwave while we sat on Kajsa's kitchen floor.
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| yolo |
Again, the brown rice pasta pretty much flopped until it was sent to the oven. Once out of the oven, however, the noodles had softened and the cheese had melted significantly. We added some parmesan cheese for fun and stirred. Then, the globbing began. We theorize that, because of the mozzarella, the macaroni tried to become a pizza. All the cheese globbed together and refused to stick to the pasta (that was the olive oil's fault).
A fun first try and running start to our Recipes in a Mug, the mac n cheese turned out fairly well. It was delicious, easy to make, quick to make, and lots of fun. Stay tuned for more from the College Kitchenettes! Sign up for our monthly newsletter and get ahead of Facebook & Twitter - keep your eyes peeled for brand new giveaways starting soon! Don't change the channel because the College Kitchenettes turn 1 this weekend! Check out our anniversary celebrations on the 13th!
