Delectables with Dan: Come Slurp on My Cheesy Noodle...Bake

Welcome to another episode of Delectables with Dan!
This evening Pork Chop and I will be stepping away from dessert and into dinner. 

Don't get your knickers in a twist, this isn't a forever thing, but I will be doing some other meal things on here. Well, let's get stuck in, shall we? We're going to be making an old favourite of mine, I dunno where my mum got the recipe from or if she made it up herself, macaroni and cheese. 

You will need: 

170g medium cheddar cheese 

170g mature cheddar cheese

340g of cooked noodles
pinch of salt

15ml olive oil 

70g of breadcrumbs
Pinch of oregano

Pinch of basil 

Let's Make Some Noodles 

In a large pasta kettle, fill it 3/4 of the way with water (warm or cold, your choice, it doesn't matter.) Add in your salt and olive oil and set on high to boil. Once water has begun to boil, add in your pasta and allow to cook until soft and tender...like the kisses you leave down the lusciously round tummy-ah, no. Once again, my mind is wandering to his stomach rather than focusing...food, stomach, both are related.

Look at those noodles. You can use any sort you like really. Rotini, the little bendy ones that look like elbows...that's weird. Why are people obsessed with making foods shaped like human body parts or naming foods after human body parts? Elbows, Headcheese, blood pudding? Well, that's made with actual blood, but what the fuck? Is this the result of suppressed cannibalistic urges from our ancestors when food was limited? Or just a psychological hang-up? Either way, it's weird. 

Once your noodles are cooked to your liking, strain them, let them sit a moment before rinsing them with cold water. It helps to stop the cooking and keeps them from sticking. Pour your strained noodles into a large greased baking pan. Make sure that the noodles cover the entire bottom of the pan. Add your cheeses, alternating between the two covering the top and the upper layer of your noodles. If you want to add more, knock yourself out add more. Sometimes I'll even add in chunks of baked chicken. That drives the masses wild. "Ooooooh, that's what she said!"

Add the Italian seasonings to your breadcrumbs in a separate bowl and mix them together before adding them to the noodles and cheese. Sprinkle the crumbs over the top of the cheese and any exposed noodles. It helps to provide a nice texture when baked and assures that the dish doesn't get too gooey with cheese. Put in on top rack of oven at 180C or 350F and bake for about 20 minutes or until cheese is melted and the breadcrumbs have a nice golden tan. Remove and serve :3 

I've not posted in a while due to so much going on and my blog updates probably won't be as often as they were last month or possibly the month before due to continued things going on. Thanks for understanding.

Get Some: https://www.amazon.co.uk/Barilla-Gluten-Free-Pasta-Rotini/dp/B00FE9LC0O/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1509730169&sr=1-1&keywords=rotini+pasta

LINKS

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