Today I was wondering what to make for lunch and Mac & Cheese sounded good, but it's so messy (for the baby), so I decided to do a Torta di Pasta, Mac & Cheese style.The baby loves both pasta and cheese - shoot, who doesn't - so she was totally on board.
She scarfed it.
I started with the cheese sauce. I didn't need much, as I was making this for just the 2 of us. 1 tablespoon butter, 1 tablespoon flour. Mix over med heat for a minute, then add milk - I did probably 3/4 cup, I just added it slowly until I reached my desired consistency and had a thick white sauce. Then I added a teaspoon of onion powder, 1/2 cup shredded cheddar, and a few tablespoons of grated parmesan. Salt & pepper to taste.
Then add the cooked noodles (it was around 2 cups?) and mix.
Then, add the scrambled egg. I used 3 eggs because you want enough egg to really cover the noodles well otherwise it won't hold together when finished.
This is what it would should look like when it has enough egg - well covered. I added a bit more parm on the top so it could brown up in the oven. You can cook it on the stove sometimes (to crisp up the bottom... boy is that good!) depending on the ingredients of course, but it'll always need to be finished in the oven to cook the top. Today I didn't want to burn that milk cheese sauce, so I just put it into the oven. I recommend 400 degrees until the egg is firm... around 10-15 minutes.
This is what it looked like when done.
Scoot it out of the pan and onto a cutting board to cool for a minute before cutting.
She scarfed it. Torta di Pasta is an Italian dish. It's brilliant. Basically, you take noodles (spaghetti is typical but today all I had was angel hair and it worked good also) and you mix it with egg. The other ingredients are entirely up to you. It's great for leftovers! You can throw anything from roast beef to chicken to veggies... anything goes pretty much.
I started with the cheese sauce. I didn't need much, as I was making this for just the 2 of us. 1 tablespoon butter, 1 tablespoon flour. Mix over med heat for a minute, then add milk - I did probably 3/4 cup, I just added it slowly until I reached my desired consistency and had a thick white sauce. Then I added a teaspoon of onion powder, 1/2 cup shredded cheddar, and a few tablespoons of grated parmesan. Salt & pepper to taste.
Then add the cooked noodles (it was around 2 cups?) and mix. 
Then, add the scrambled egg. I used 3 eggs because you want enough egg to really cover the noodles well otherwise it won't hold together when finished. 
This is what it would should look like when it has enough egg - well covered. I added a bit more parm on the top so it could brown up in the oven. You can cook it on the stove sometimes (to crisp up the bottom... boy is that good!) depending on the ingredients of course, but it'll always need to be finished in the oven to cook the top. Today I didn't want to burn that milk cheese sauce, so I just put it into the oven. I recommend 400 degrees until the egg is firm... around 10-15 minutes. 
This is what it looked like when done. 
Scoot it out of the pan and onto a cutting board to cool for a minute before cutting. Anytime you have leftovers you can do the noodle-egg thing. It's so great. Chop up and add your leftover chicken parmesan (tomato sauce and all!) or sausage and peppers, or brown some hamburger and add mushrooms & swiss cheese. Today I used a cheese sauce because we had a Mac & Cheese theme, but usually there is no sauce. Just noodles, eggs and then your leftovers.
