Tuesday, 12 June 2007

Easy Macaroni Cheese

image For much the same reasons as I've been looking for rice dishes to cook and freeze, I've also been deliberately looking for pasta dishes that will suffer the same treatment.

This Easy Macaroni Cheese worked when I cooked the pasta and prepared the dish, then instead of putting it into the oven at that point, I froze it in individual portions, ready to be baked later. When you want to eat it, defrost it in the fridge for 24 hours (can't cheat and do this one in the microwave as it uses foil oven-proof trays), then all you have to do is bake it before eating.

I'm glad to say that this worked beautifully, so I shall be on the lookout for other pasta dishes that can be treated in the same way.

Interesting question here about pasta, "What's the point of making pasta in different shapes if it's all made from the same stuff?". The response suggests:

"As we learned from the National Pasta Association (really), pasta shapes tend to be classified by the type of sauce they best complement. Light sauces taste best with thin noodles like angel hair. Heavier sauces go with thicker pasta shapes like fettuccine. And meaty or chunky sauces go best with pastas that can "hold" them, like penne rigate or conchiglie."

Cannelloni and lasagna spring to mind as suitable for the purposes, of course, since, as you can already buy those as frozen dishes, I see no reason why I can't do it too. Those, along with the macaroni though, do tend to be up the heavier end of pastas, which require heavier sauces and, I have an inkling are the ones that will best survive the freezing too. This may not be such good news, if we want to keep to lighter (as in not too heavy on the calories) foods.

Of course, you can use lighter rice or corn pasta instead of wheat.

And cheese substitutes if you're strictly vegan.

Personally, I don't sweat that too much, provided every meal isn't calorie laden and since I don't have much animal fat and, almost never eat snacks, sugar or sweets. Still, the lighter pastas cook so fast they can cooked fresh on the day and combined with sauces that are prepared ahead. (I guess, I can't make everything as a cook and freeze, one pot dish, but I'll give it a good try!)

At least mine wasn't gravity-defying like this insipid looking example - obviously microwave heated (don't do it!) - from a British hospital.

They expect people to recover on food like this?

No comments:


Related Posts Plugin for WordPress, Blogger...
^ Top