![]() I have to tell you, I am seriously considering not ever posting another dinner recipe on this blog ever again. 30 minutes from start to finish and everything (including the pasta) is cooked in one pan! You can then continue to microwave on the standard setting until hot.This easy, cheesy one pan mince pasta is going to be your new go-to quick weeknight meal. If you do use your microwave for frozen pasta make sure you start on a defrost setting for 5-7 minutes to prevent it from getting hot on the outside while still being frozen on the inside. Microwave from frozen: I recommend defrosting frozen cheesy pasta in the fridge overnight before microwaving as it can be tricky to get frozen cheesy pasta to heat evenly. Just cover it with plastic wrap to prevent it from drying out, microwave for 1-2 minutes, stir and then microwave for a further 1-2 minutes until hot. Microwave from chilled: the quickest method for those who are short on time. This will take 5-8 minutes from chilled and 10-15 minutes from frozen. Preheat your air fryer to 350☏ (175☌) and transfer the pasta to an oven-safe container that is suitable for your air fryer and cook until hot and bubbly. This is one of my favourite ways to reheat leftovers as you get that freshly-baked quality in a fraction of the time. This will take 20-30 minutes from chilled and around 90 minutes from frozen. Transfer the pasta to a baking dish, covering it with foil to prevent it from drying out and bake at 350☏ (175☌) until hot and bubbling. You can reheat frozen cheesy pasta or defrost it in the fridge overnight first. The oven and air fryer are best for keeping the topping nice and crispy. You can reheat the cheesy pasta in the microwave, oven or air fryer. ![]() Alternatively, if you have an oven-safe cast iron pan, you could use that instead, resulting in a convenient one-pot meal with fewer dishes to wash. Which baking dish to use: I have tested the recipe in a 27 x 16cm (11 x 6 inch) cast iron baking dish. ToppingĪdd the pasta and sauce mixture to a baking dish and top with mozzarella, grated Parmesan, breadcrumbs and optional dried chives. Remove the sauce from the heat and stir in the cooked pasta. Then reduce the heat add the cheese, onion powder, garlic powder, smoked paprika, mustard powder and black pepper. Stir in the milk gradually until the sauce starts to thicken. Stir in the flour when the butter starts to sizzle. Place a frying pan on a medium heat and add the butter. Make a rouxĬook the pasta according to packet instructions in a large pan of generously salted water. You can also leave them out if pure and simple cheese flavour is what you are after, but I recommend you keep the mustard powder and black pepper. ![]() Adding a few will still add depth and flavour to the sauce. If you don't have all of these, don't worry. To boost the umami flavour and tanginess of the sauce, I have incorporated garlic powder, onion powder, black pepper, mustard powder, and smoked paprika. While cheese is undeniably delicious, it can lack complexity when left unaccompanied. Plus, if you're a macaroni cheese fan then normal or elbow macaroni are also solid choices. ![]() Fussilli, penne and rigatoni are also good options. I often go for conchiglie (pasta shells) because the concave shape creates a little pocket for the sauce to sit in. There are many types of short pasta that will work well. Other hard cheeses that melt well like cheddar, Gouda or Monterey Jack will do nicely so feel free to experiment or simply use what you have available. That said, there are many different types of cheese that can work well in this recipe. I've also suggested adding some panko breadcrumbs to make it nice and crispy. I often opt for grated mozzarella for convenience, but you could use fresh mozzarella if you prefer. The Gruyère melts well and adds a slightly sweet nutty flavour and a bit of depth and Parmesan adds a hint of sharpness.įor the topping, I found that mozzarella and Parmesan provide a lovely blend of soft melted cheese texture and sharp nutty flavour. □ Ingredients and variations: The best cheese for cheesy baked pastaĪfter testing this recipe with several cheeses, I settled for Gruyère with a small amount of Parmesan.
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