I like this one particular brand of Korean instant mac and cheese. It tastes good, creamy, and serving size is just right. It’s also nice to eat it hot and paired with kimchi. But it’s a bit pricey and isn’t always available in grocery stores.
I thought making my own mac and cheese would be nice. Thus, following an online cooking tutorial, I tried. My mac and cheese turned a bit dry on my first try. I guess, I needed to be more generous with the cheese sauce. The second attempt was much better though.
Likewise, I had been meaning to make lasagna but busyness always got in the way. Finally, a month before the lasagna pasta in the cupboard expired, I intentionally used it. The taste was good, but I think I was too generous with the mornay sauce and overlayered my pasta. I also forgot to cover the pan with aluminum foil half way through baking time so the top layer became a bit dry.
Oh, carbonara! I have versions of this pasta as it’s the kiddo’s favorite. We had it a lot of times this pandemic. Usual flavors were tuna and bacon.
Spinach has become part of our veggie regulars these days, too. I learned that this veggie is very versatile. I use it in soup dishes like bulanglang and sinigang as substitute for kangkong. I once tried it with stuffed chicken, pizza, and as a Korean side dish. Lately, I’ve been using it in pasta, too!
When time is limited yet you still want to serve your family with a one dish meal, pasta recipes are one of the best! 😀