"Wing It" Mac 'n Cheese

So, this is a quickie before I get into some spring cleaning. Passover begins tomorrow night, and my family is coming in from out of town to join us for our congregation's seder. So, today, I'm going to be busy making things pretty for our guests and ridding our house of our last vestiges of leavened bread. That's easier said than done. (Have you ever tried to eat almost a whole loaf's worth of French toast in a day?) Every year I say I'm going to plan better. And every year Passover sneaks up on me and catches me unprepared. It's like I've never learned to use a calendar or something.

Anyway, here's something you can do if you're trying to use up the last of your noodles. I'm calling it "Wing It" Mac 'n Cheese, because Kendal whipped this up just using things he found in our fridge. (All edible things, thank goodness. We're not those weirdos who keep batteries in the butter compartment.)

First, you'll need to cook your pasta according to the instructions on the box. Kendal used cellentani, which is a sort of spirally macaroni noodle. Once the pasta is cooked and drained, add about 2 tbsp butter and a half cup of shredded cheese. (Cheddar and mozzarella in this case.) Next add 1/4 cup milk and one egg, and stir it all up. Place in a baking dish, and bake in a 350 degree oven for about 20 minutes or until it is browned to your liking.

Ours looked like this:



And this:



Just a note: add more cheese if you prefer really cheesy mac 'n cheese. This turned out a bit lighter on the cheese, which I liked, because I'm not a huge fan of globs and globs of cheese.

Ok, I'm off to clean. And prevent Miss M from eating crayons, which she seems to like more than mac 'n cheese these days. Oy!