As you know, the My Kitchen part of my blog is a pretty new thing. I’m usually more about the eating than the making but after a masterclass in fresh gluten free pasta, I thought I’d start giving this cookery lark a go. In my last recipe for Pan-fried Chicken with Pesto Parmesan Gnocchi, I told you that I promise to always keep things super simple and well, it really doesn’t get much easier than Mac ‘n’ Cheese in a Mug with a Crunchy Garlic Crumb.
With all the benefits of a super speed microwave mug recipe, this one is great for lazy duvet days at home or even at work if you don’t mind forgoing the crunchy topping.
You’re going to need: (Serves 1)
- 1 cup of whatever kind of pasta shapes you’ve got lying around
- Salt & pepper (for seasoning)
- At least 1 cups worth of whatever cheese you want (I had Gouda, Cheddar and Parmesan knocking about)
- About 4 tablespoons of milk (or cream if you’re fancy af)
- Frylight Infuse Garlic cooking spray
- All purpose seasoning (if you’ve got it, don’t sweat it if not)
- 1 slice of slightly stale bread (mmm)
Keep scrolling for the method in the Mac ‘n’ Cheese magic…
Here’s how to do it:
- Preheat your oven to a medium-high heat.
- Line a baking tray (or sheet pan as Barefoot Contessa would say) with non-stick foil.
- Chop your slice of slightly stale bread into bitesize chunks and lay ’em on the tray.
- Smother the little chunks of crumby goodness with garlic oil and all purpose seasoning (or just regular old salt & pepper) on both sides.
- Leave to crisp to a crouton-like state for about 10 minutes in the oven (keep a close eye on them just in case – they can be unpredictable little buggers).
- While the crunchy topping is in prep, lash your uncooked pasta into a reasonably sized mug and top up with water – enough for all pasta to be emerged.
- Optional step: add a drop of olive oil to stop the pasta sticking together and a pinch of sea salt for flavour.
- Microwave for about 3-5 minutes, or until the pasta is cooked to your liking. Keep prodding them with a fork to assess the sitch and stir them around in the mug a bit along the way.
- Once the pasta is cooked, drain off any excess water.
- Chuck in your 4 tablespoons of milk (you may need less depending on the size of your mug or how much pasta you got goin’ on in there).
- Add half your cheese and stir it up, stir up then chuck in the rest of your cheese and whizz it all around again.
- Microwave for another 2-4 minutes or until the cheese is all melty and molten.
- Take your garlicky bread boulders out of the oven, smash ’em to smithereens with the end of a fork handle then sprinkle on top for a bit of bite.
The best part about this super easy recipe is having mac ‘n’ cheese in your mouth in less than 10 minutes flat. The worst part about it is cleaning the mug afterwards. Sweeeeet Jesus, that stuff is sticky.
If you do give it a go, don’t forget to show me a snap on Twitter!