Recipe StoryMy regular blog readers know how much I hate cooking usually. I'm always on the lookout for recipes that can be cooked within minutes. And this is one such instant recipe for cooking macaroni, that I tried sometime last year.
Usually, people cook macaroni with white sauce. That was my original plan too, but at the very last minute, I found out that I didn't have any cornflour to make the sauce! I thought I would make it in Chinese style instead, with all the Chinese sauces. But guess what! I didn't have any soya sauce and chilli sauce either that day! So I decided to improvise.
The mistake I did was that I added less than half a cup of milk. I wasn't really sure what would happen -- whether it would curdle instantly, or if it would taste soggy. But, later when we tasted the dish, it felt a bit dry in the mouth. That was when I realized that a little more milk could have given it the creamy texture of the white sauce, without its extra calories.
Anyway, I made this dish in like less than half an hour (which included the veggie chopping). And it has very little calories as compared to usual macaroni dishes. I didn't use any cheese either, as you can see. Moreover, it looks kind of healthy too... colorful and fresh... doesn't it?
This post was first published at miss_teerious. You can see more pictures of it on that link.