In the Pan
Close-up Showing Non Stick Properties and Crust
I referred to it as the The Ultimate Comfort Food.
On a lark, I decided to try cooking it in a preheated (350°F, heated in the oven) cast iron pan.
It turned out marvelously well.
I used two pans, one of which had a slightly less robust seasoning.
There was a small amount of sticking, but only in a few places, but the outside crust was glorious.
My basic technique was to heat the pans in a 350°F oven, and cook the spaghetti to very al dente/slightly underdone.
You then rinse the pasta in cold water to stop the cooking.
While this was all going on, I was making the melted cheese mixture (see above link).
Once the pasta and sauce was done, I mixed them together using the mark-1 human hand (with gloves, because otherwise this will be under your fingernails for a week).
I then took the pans out of the oven, sprayed with some oil , and put in the pasta/cheese mixture and pressed it down until it was flat and at the level of the edge of the pan. (There is some rather satisfying sizzling)
Cook at 450°F for 30-45 minutes. (Yes, it cooks a bit faster)
Unlike the aforementioned recipe, there is no need to cook covered, and then uncover.
I love playing with cast iron.
You might also want to do this in a dutch oven.
3 comments :
Missing critical ingrediant -- chopped onions.
I find that cuisinarding (is that a verb) various cheese together and mixing (using mark-1 human hands, without gloves so you can lick your fingers) -- after sluicing noodles with cold water -- works as well.
Also add a little mixed melted butter and flour -- for the decadent, who needs arteries fell.
I use gloves because I find that the cheese ends up under my finger nails.
Adding melted butter and flout sounds intriguing.
Using a Cuisinart is not necessary if you pre melt the cheese and cottage cheese.
Adding onions? Ummmm.....No.
All cooking should be a quest to use onions and/or garlic.
My method requires no pre melt.
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