Salami Cheese Pasta Bake using Long Life Ingredients
5/5 I could eat this all day long. 🍝 Jerry, aka Chef)
In the advent of the Coronavirus event and being mindful of cooking with long life ingredients, I thought I would do some experiments with pasta. This is the successful result of a few experiments.
All of the ingredients are long life and make a pretty reasonable meal even after they have been stored for many months.
- 400 ml water
- 50 g of milk powder
- or 400 ml of Milk
- 40g of Taste Sensation cheese powder
- 40g Olive oil
- 30g plain flour
- 60 g of salami or pepperoni, sliced.
- 150 g of pasta
- Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Boil the pasta in plenty of water, to which a good pinch of salt has been added.
- Drain and reserve
- Make up the milk from the milk powder by whisking the powder into the milk until combined.
- Whisk in the cheese powder to the milk.
- Add the olive oil to a saucepan and heat gently.
- Stir in the plain flour until combined into a roux (a floury paste).
- Pour the milk into the pan and whisk to combine the roux into the cheesey milk.
- Bring to a rolling simmer while stirring as the sauce thickens.
- Mix the drained pasta into the sauce and pour into the sauce.
- Pour the pasta sauce into an oven dish and dot with the salami slices.
- Allow your cat to examine the results!
- Bake in the middle of the oven at 180° C for about 30 minutes.
Serve with a green vegetable if you have any.
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