In an effort to waste-not want-not, I’ve been trying to get creative with leftovers.
Tonight’s experiment: The Littlest Macaroni Bake. And it really was little, baked in a very small glass baking dish, but quite hearty.
I had some of my grandma’s picadillo (Spanish-style ground beef… well, Cuban-style in this case) left over from Sunday night’s dinner, so I thought I’d give it a try. I don’t eat much meat anymore, but I’m a bit of a flexitarian, so I will have the occasional beefy meal. After last week’s of tofu-based meals, and several days worth of soup and toast, this was a nice change.
I boiled up half a cup of macaroni, then mixed it with about 1/4 cup tomato & basil pasta sauce, the picadillo, and a few pieces of chopped mozarrella (er… string cheese, it was all I had in the fridge but it served its purpose) and tomato. Then I baked it at 300 for about 30 minutes–the dish was so small, I didn’t want to burn it.
Overall, a nice, quick meal and enough to share with mum and gran.