I know that many of us struggle with the question, "What's for dinner tonight?" Tonight I had every intention of making spaghetti squash au gratin, but after completing the first step of the recipe (cooking the squash in the microwave), it quickly became apparent to me that I was not going to have enough time to complete the recipe and eat before our after dinner company came. Having no leftovers in the fridge and a hungry family needing food, I decided to try making a quick version of macaroni and cheese. I must say that it worked splendidly, which I was fairly pleased about, especially considering I was not following a recipe.
Here's what I did: I cooked approximately 10 oz of gluten-free pasta, following the package directions. While that was cooking, I grated some cheese that I had in the fridge (Cheddar and Emmentaler; a total of about 1 1/4 cups). Once the pasta was cooked, I drained it and put it into a bowl. I added about 2Tb. of butter and the cheeses and mixed. I then added a couple of splashes of milk (about 3 Tb) and some fresh pepper. I stirred some more, ensuring the cheese had melted. And that's it!
You can see it was very cheesy!
I added dijon mustard and extra pepper to mine
This was super fast to make it tasted great!
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