Ohio State lost to Michigan State last night in the Big Ten Conference Championship, and therefore lost the chance to go to the National Championship. To add insult to injury, it’s been miserably cold all over the country, including here, with sleet, freezing rain, and below freezing temperatures. Campus was closed on Friday and the St. Jude Marathon was cancelled Saturday as were the group fitness classes at my gym. I lost power on Friday but thankfully only for an hour. All day Saturday I kept expecting it to go out because my lights flickered constantly. As a result I didn’t dare prepare anything that took more than a couple minutes to cook. Which meant it was time for some microwave cooking!
Baking cakes in a mug with the microwave has been a huge trend and has expanded beyond baked goods to meals. Microwave mac and cheese isn’t a new concept, as it can be purchased at your local grocery store, but this is a homemade version using white cheddar for this much needed comfort food. With a cook time of 6 minutes and 30 seconds it was perfect to sneak in before the power finally decided to fail.
Two years ago: Toffee Apple Dip
Three years ago: Brownie Peanut Butter Cups
WHITE CHEDDAR MAC & CHEESE IN A MUG
1/2 cup elbow noodles
1/2 cup water *
1/4 cup shredded sharp white cheddar
1/4 cup shredded mozzarella
1 wedge Laughing Cow Light spreadable cheese (I used garlic and herb)
- In a large microwaveable mug (I used a soup mug) place the elbows and water. Microwave for 6 minutes *, stirring every 2 minutes. Pasta should be cooked with a little bit of starchy pasta water in the bottom. Do not discard.
- Add cheeses, stir and return to microwave for 30 seconds or until cheese is melted. Stir and enjoy.
* Depending on your microwave you may need to modify the water and cooking time.
Source: Adapted from Ella Claire.