A quick Mac and Cheese in the Microwave

After L left, I found a big packet macaroni and cubes of cheese that I know I will have to consume - V does not like pasta or cheese - and today since I had to make dinner just for myself, I looked for something simple to make.  I have always had a problem making a good white sauce and this recipe that I found at Picky-palate could not have been simpler.  And it worked well too.

Ingredients:
Macaroni - 100 gms  ( cooked al dente )
Cheese - cheddar - grated - as much as you would like
Milk - 1/2 cup
Salt to taste
Pepper - to taste
Italian herb seasoning ( optional) - to taste

Just a few simple steps to a quick meal -
1. Take a microwave safe bowl.
2. Put in the macaroni, cheese, milk, salt, pepper, seasoning in the bowl.  Mix well
3. Cover lightly with a plastic wrap
4. Cook first for 3 minutes.  Keep an eye on it, just in case your bowl is not deep enough the mixture
     may overflow
5. Then again for another 2 minutes till the mixture gets creamy and smooth

(The more cheese you have the better your mac and cheese will be. I did not go overboard with this one here )

You could add a few cooked veggies to it.  A pinch of mustard powder is also said to enhance the taste.  Garnish and serve.

Pasta with Cheddar Cheese

Once again an easy way out with some readymade sauce.  Thanks to the elder one who got me this Cheddar Cheese sauce mix.

Ingredients -

Pasta - 100 gms ( boiled as per instructions on the pack)

Carrots - 50 gms - peel and cut into cubes

Peas - 50 gms

Corn - 50 gms

Cauliflower - 30 gms

Salt to taste

Pepper powder- as per requirement

Make the sauce with milk and the mix

Parboil the vegetables - make sure the vegetables are not too tender

Place in a greased bowl along with pasta

Pour the sauce over it.

Cover with shredded cheese.

Bake till the cheese is slightly browned.

Have with garlic bread.

PS: Can you believe I forgot to take a picture of the finished product!!

And a bit about pasta physics that I read and shall reproduce here -

What's the best way to eat spaghetti without splattering the sauce? Physicist Colin Humphreys discovered the risk of sauce splash is greatest as you roll the last 4.33 inches of spaghetti onto a fork. "A final reckless flick of the wrist can accelerate the spaghetti speed to over nine feet per second;" he says.

The turning motion produces centrifugal force, which keeps an object moving in a circle. When the twisting stops, however, the sauce continues in a straight line--until it smacks your shirt! The trick: Use a fork to roll spaghetti onto a spoon held parallel to the plate. Then eat the pasta off the spoon. Bib not required!