I've make a very odd Indian Mac & Cheese that uses crumbled Paneer as the cheese with spinach and Indian spices for flavour. Comes from the fusion section of the 660 Curries book.
I've make a very odd Indian Mac & Cheese that uses crumbled Paneer as the cheese with spinach and Indian spices for flavour. Comes from the fusion section of the 660 Curries book.
Recipes in it are very hit and miss, but there are some really good ones. There is also an Indian spiced red pasta sauce that's pretty good. I'm making a Paneer Tikka Masala from it this week!
Recipes in it are very hit and miss, but there are some really good ones. There is also an Indian spiced red pasta sauce that's pretty good. I'm making a Paneer Tikka Masala from it this week!
One of my very simple comfort meals, a cheesy veggie pasta, is cooking pasta in a mix of broth and milk. Add a little oil or butter, veggies, herbs/flavours, and finish it by melting in cheese at...
One of my very simple comfort meals, a cheesy veggie pasta, is cooking pasta in a mix of broth and milk. Add a little oil or butter, veggies, herbs/flavours, and finish it by melting in cheese at the end. The only real trick is to cook at a simmer, don't boil on full heat or the milk will boil crazy and curdle.
Similar idea to the video but way more basic and easier to justify as a meal!
I cannot say I am a super fan of this recipe :) I understand it's a variation on the classic Mac and cheese but I don't know... Without tomato sauce I feel like it's missing something. Maybe I am...
I cannot say I am a super fan of this recipe :) I understand it's a variation on the classic Mac and cheese but I don't know... Without tomato sauce I feel like it's missing something.
Maybe I am just spoiled because should I choose a recipe with pasta and cheese, it'd go with a pasta pasticciata with mozzarella and ragu...
Actually it's my wife the chef, I just appreciate her work but it's not Mac and cheese because she uses mozzarella instead of cheddar and adds tomato sauce. So it's a pasta pasticciata not the...
Actually it's my wife the chef, I just appreciate her work but it's not Mac and cheese because she uses mozzarella instead of cheddar and adds tomato sauce. So it's a pasta pasticciata not the regular m&c. The rest of the recipe is the same anyway.
Sometimes she uses different kinds of pasta all at the same time... Usually when the packets have only a few pieces left and not enough for a regular portion she combines them all and turn on the oven :)
I needed an easy dinner this weekend and tried this out, thanks for sharing! It was pretty good, not a lot different than your bog standard mac and cheese to be honest. It definitely needs the...
I needed an easy dinner this weekend and tried this out, thanks for sharing!
It was pretty good, not a lot different than your bog standard mac and cheese to be honest. It definitely needs the sage butter or it would be a bit bland, I'd probably add some nutmeg next time.
Yeah, that's my sticking point with this recipe - my suspicion that I'd find it kinda bland. Granted, I've never had sage butter before, and I know the ethos of Italian cuisine is to let the...
Yeah, that's my sticking point with this recipe - my suspicion that I'd find it kinda bland. Granted, I've never had sage butter before, and I know the ethos of Italian cuisine is to let the ingredients shine... but to me, a good mac & cheese needs a blend of two or three cheeses.
You know, if you had ham in it, it'd be closer to an English carbonara
I never need an excuse for a rewatch. 😄
I love the delivery in his Italian-English accent 😄. Gennaro Contaldo takes the cake though, the pops of Cockney in there just take me out lol.
I've make a very odd Indian Mac & Cheese that uses crumbled Paneer as the cheese with spinach and Indian spices for flavour. Comes from the fusion section of the 660 Curries book.
Omg this sounds incredible, I’ll be ordering that book!
Recipes in it are very hit and miss, but there are some really good ones. There is also an Indian spiced red pasta sauce that's pretty good. I'm making a Paneer Tikka Masala from it this week!
I've never considered cooking the pasta directly in the bechamel before. Going to have to try this next time I make mac and cheese!
I haven't done that specifically, but cooking pasta in the sauce is a very easy way to have some really good food while camping.
One of my very simple comfort meals, a cheesy veggie pasta, is cooking pasta in a mix of broth and milk. Add a little oil or butter, veggies, herbs/flavours, and finish it by melting in cheese at the end. The only real trick is to cook at a simmer, don't boil on full heat or the milk will boil crazy and curdle.
Similar idea to the video but way more basic and easier to justify as a meal!
I cannot say I am a super fan of this recipe :) I understand it's a variation on the classic Mac and cheese but I don't know... Without tomato sauce I feel like it's missing something.
Maybe I am just spoiled because should I choose a recipe with pasta and cheese, it'd go with a pasta pasticciata with mozzarella and ragu...
You make your mac and cheese with tomato sauce?
Actually it's my wife the chef, I just appreciate her work but it's not Mac and cheese because she uses mozzarella instead of cheddar and adds tomato sauce. So it's a pasta pasticciata not the regular m&c. The rest of the recipe is the same anyway.
Sometimes she uses different kinds of pasta all at the same time... Usually when the packets have only a few pieces left and not enough for a regular portion she combines them all and turn on the oven :)
I needed an easy dinner this weekend and tried this out, thanks for sharing!
It was pretty good, not a lot different than your bog standard mac and cheese to be honest. It definitely needs the sage butter or it would be a bit bland, I'd probably add some nutmeg next time.
Yeah, that's my sticking point with this recipe - my suspicion that I'd find it kinda bland. Granted, I've never had sage butter before, and I know the ethos of Italian cuisine is to let the ingredients shine... but to me, a good mac & cheese needs a blend of two or three cheeses.