Did you guys read my Pasta story? Since that day, I just couldn’t stop eating Pasta. I tried it in Soup, Salad and even in Sandwich! What can I say!! I am an Indian, madly in love with Italian food, and sometimes, I secretly wish that I was an Italian … hush hush!!! 😛 I find the Italian language super sexy and the way they move their hands when they talk, and specially the fact that cheese and wine are the major part of their every day meal. Well, not like we Indians can’t do that and I am sure there are Italians who are secretly wishing that they were Indians and they could have such variety of culture and cuisines with different spices in their everyday meal.
OK, enough of admiring the grass on the other side, which always looks a lot greener than on your side. Let’s get down to business, I mean food 🙂 The other day, as usual, I was watching Giada’s show on Food Network after lunch and she was cooking for kids. In-fact, she was basically cooking with them like a training class. She prepared a lot of kid’s food, shakes and cookies. One dish that caught my attention was Mac and Cheese muffins. Can you believe this? How creative was that? I immediately knew that I had to make them sometime soon.
Every week I participate in Presto Pasta Night and this week, the event is host by Ruth. She also the original host of the event. Initially, I was thinking of making a pasta with some chicken in Indian style and add a lot of spices. Then, I changed my mind and decided to make the muffins. They came out perfectly cooked. They tasted awsm and they looked awsm. Yes, Giada made those for kids, but I gave my own twist to it and made it for big kids.. us 😉
If you want to refer to Giada’s recipe, click here. The measurement I used will make approximately 15 muffins. And, I would suggest to use cupcake papers as it would be easy to pull them out. I didn’t use it this time, but felt the need for it.
- 2 cups mini Rotelle Wheel Pasta
- 1 cup milk
- 1 tbs butter
- 1 tbs all purpose flour
- 1 medium tomato, chopped
- 2 cups bread crumbs
- couple handful of baby spinach
- 4 to 5 shiitake mushroom, finely chopped
- 7 to 8 asparagus, cut into tiny pieces
- 2 cups grated cheese (I used Mozzarella)
- 1 tsp chilly power
- 1 tsp dry oregeno
- 2 cloves garlic
- salt and pepper
In a pan, heat some oil and add garlic cloves. Please note that the garlic should not be chopped. We just want to induce the flavor of garlic in the oil. So, after two minutes, remove the garlic cloves from the oil.
Add mushroom and spinach to the pan and saute for a while. Then, add the tomatoes. Once it’s cooked, keep it aside.
Boil the pasta with some salt.
In the same pan, heat butter and then, add the chilly powder, oregano, salt and pepper.
Next, add the flour to the pan and keep stirring to make sure that the flour does not get burnt.
Add 1 cup cheese and milk in the pan and mix them properly.
Now, add the cooked mushroom and spinach, which was kept aside, and mix all the ingredients thoroughly.
Add the boiled pasta to it and if required, add little pasta water.
Blanch the asparagus, which means boil it for sometime, until it’s crispy. Strain them from hot water and drop them in a bowl with ice water.
Pre heat the oven to 375 F.
Grease the muffin pans with some oil and dust them with bread crumbs.
Using a spoon, fill the muffin molds with the mixture and add some cheese over it. Then, add asparagus on the top of it and finally, cover them with bread crumbs.
Drizzle some oil and bake it for 18 to 20 minutes.
Let it cool for 5 minutes. Then, remove them very carefully from the mold.
Serve it hot and enjoy every bite 🙂