New Gadgets, Short Cuts And Good Eats.
I know I know…all we need in our kitchens is another gadget!
Please hear me out. This is really a good one.
Do you ever do a guessing game when it comes to knowing how much pasta to cook?OK, maybe you have it down to a science now…but I’m guessing it took a few tries and that sometimes you still have a little more or a little less than you wanted to prepare.
That is where this little Fasta Pasta cooker comes in.
It is so simple and I can usually prepare a pasta dish in 15 minutes or less by using this little cooker.
AND….I don’t have to worry about an extra pot on the stove or a boil over or any mess like that.
OK, here is the deal.
One night after a very late ball game, I could not sleep and I flipped channels and watched mesmerized as a cook using a Fasta Pasta cooker, cooked perfect rice, spaghetti, lasagna, ravioli, macaroni…well, any pasta you can imagine and made it perfect every time and clean up was a breeze. Just a clear container to rinse under hot water.
No, this is not a paid advertisement.
The next day I ran out to Bed Bath & Beyond and paid $12.00 for my Fasta Pasta. I have seen them at Target and Wal-Mart and Kohl’s…the price is about the same.
And I absolutely love the ease in which I can make any pasta. I find that I can prepare whatever else I need for my dish while the Fasta Pasta is in the microwave.
The first thing I made was macaroni salad…then I made jasmine rice…then I made lasagna…then I made Orzo and then I ventured out and made veggies including broccoli and asparagus. Endless possibilities and perfectly cooked.
Yep, I am sold on this little gadget, and the recipe below is a good way to test this cooker and the mac & cheese comes out so perfect.
The recipe is a simple recipe and by using breadcrumbs mixed with butter for a topping…each individual mac & cheese cup comes out of the oven crunchy and good.
You see, after the mac & cheese is prepared, you pop it in the oven for added crispiness and if you have any left over, you can freeze the mac & cheese cups until needed.
Have you tried the Fasta Pasta cooker?
Even if you don’t use this new little gadget, make this recipe of delicious mac & cheese cups.
- 2 cups elbow macaroni
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon of dry mustard (optional)
- 1 cup of cream or half and half (you could substitute whole milk and 1 egg)
- 2 cups cheddar cheese, shredded
- 1/4 teaspoon fresh ground pepper
- For the topping
- 2 tablespoons of unsalted butter, melted
- 1/2 cup Italian style breadcrumbs
- Preheat oven to 350 degrees.
- Use baking spray or grease a 12-cup muffin pan and set aside.
- *Use the lid on a pasta cooker to measure pasta servings (I used 4 servings) and place pasta in the cooker.
- Add the salt and cold water to the level 4 guide (on the side of the cooker) and do not overfill
- With lid off, place cooker in the microwave for 10 minutes
- Meanwhile, melt 2 tablespoons of butter in a large sauce pan over medium heat. Whisk in the flour and cook for 1-2 minutes. Whisk in the cream or half and half and cook, whisking continuously until thick and boiling, about 5 minutes. Reduce heat to low and add the cheese, whisking until melted. Whisk in dry mustard, salt and pepper to taste. Remove from heat.
- Remove pasta from microwave, place lid on the container and drain
- Add the macaroni to the cheese mixture, mixing well
- Spoon macaroni and cheese into prepared 12-cup muffin pan, packing tightly so the cups hold together.
- Make the topping by mixing the melted butter and breadcrumbs together and place a spoonful on each of the macaroni and cheese cups
- Bake for 20-25 minutes, until golden and bubbling. Let them cool in the pan about 10 minutes before removing them. Serve immediately.
- *You may make your macaroni in the conventional way if you do not have this little pasta cooker.
- You may also put the left over macaroni cups in a freezer bag and freeze for another time. I like this because none is wasted and I have a side dish for another meal.