26 February 2012

Spaghetti & Cheese (Again)

Spring break is next week and I think it would be wise to use up as much stuff in the fridge as possible. Well, there is no way I can do that (Actually...I can. I really can eat all the food in my fridge within a week). So, I'm starting with the perishable stuff. Cheese, chili peppers, onion, and milk = spaghetti and cheese.
Ingredients with missing weight amounts because I just kinda threw them together...makes something like 5-6 servings.
250ish ml milk
200ish ml water
Mustard if you have it  (but I don't :( )
Rest of the chili peppers
Small red onion

300g (?) Monterey Jack cheese
2 tbsp flour

A lot of cooked spaghetti

1. Throw first bunch of stuff onto stove and wait until bubbles. Unfortunately, the milk curdled for me, but in the end the sauce turned up smooth enough.
2. Throw in flour and stir until lumps have sort of disappeared.
3. Throw in cheese, mix, turn down heat.
4. Turn off heat, throw in spaghetti.

*I usually throw the dry TVP into my cooked pasta+water. This way, the TVP gets evenly distributed throughout the pasta, it rehydrates rapidly (because it's hot water), and I save heat/water! Yay! Neat trick.

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