- 75g macaroni or other pasta
- 250ml cold chicken stock, milk or water
- 2 tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- handful spinach or ½ tsp Marmite (optional)
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
In a mug that holds twice the volume of your dry pasta (the bigger, the better), add the macaroni and your liquid of choice. Cover with cling film and pierce 3 times. Stand the mug in a microwave- proof bowl to catch any spillages, and cook on High for 2 mins. The liquid will bubble up and over the sides, so tip any liquid from the bowl back into the mug (be careful as it will be very hot) and give it a good stir. Leave to stand for 1 min.
Repeat twice more or until the pasta is cooked (it may take longer depending on the pasta), then remove from the microwave. Stir through the butter, cheese and spinach or Marmite, if using. The heat from the pasta should melt the cheese and wilt the spinach, but if not, pop back in the microwave for 30 secs.
Take it to workPack a portable version to take to work. Swap the butter for oil and combine with the cheese in a small container. Put the pasta and the liquid in a separate container to soak, then follow the recipe method, but check your pasta more often as it may cook more quickly if it’s been soaking in the liquid.