Baked macaroni and cheese

Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated ParmesanPreheat the oven to 350 degrees F.

1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.

2. In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.

3. Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.

4. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

Angel hair pasta

• 10g angel hair pasta
• 5g garlic
• 15ml extra virgin olive oil
• 15ml kikkoman shoyu
• 10ml mirin
• 4 medium-size tiger prawns
• 10g tobikko
• 5g chopped chives
• 5g chopped wakame

1. Cook angel hair pasta according to packet until al dente. Rinse under cold water and set aside.
2. Gently saute the chopped garlic with extra virgin olive oil and add in the shoyu, mirin and tiger prawns
3. When cooked, remove from heat and toss with the pasta, tobikko and chives.
4. Arange pasta neatly on a plate and sprinkle with some chopped wakame.

Scallop tagliatelle (Flavours 9-10/03)

140g tagliatelle, 20ml olive oi, 20g garlic sliced, 4 fresh scallops, 1g dried chilli flakes, 50ml white wine, salt and pepper.

1. Cook pasta according to packet until al dente.
2. In a pan, heat up olive oil and saute garlic slices until brown, then add in scallops and chilli flakes.
3. Add in white wine and bring to a boil.
4. Season to taste with salt and pepper. Toss together with tagliatelle.

Exam-time pasta (Nigella.com)

125g penne, 1 bunch asparagus, 1 tbs olive oil, 1-2 crushed garlic cloves, 2 small chillies (chopped), 3 anchovy fillets, small handfull of chopped semi-sundried tomatoes, feta cheese, flat leaf parsley

Boil some water and drop the pasta in. Trim the asparagus and chop into approximately the same length as the pasta. Steam over the pasta for about 3 minutes (I used one of those big Chinese bamboo steamers)

While the pasta is cooking, heat oil, garlic and chopped chilies with anchovy fillets in a frypan. Stir around until anchovies break up into mush and it all smells really nice. Add semi-dried tomatoes and stir around. Tip in asparagus and stir to coat in the fragrant oil. Turn off the heat. Add drained pasta to the pan and stir around to distribute the asparagus evenly. Tip into a bowl and crumble feta cheese and some parsley over. Eat with a fork, on the couch in front of the TV or computer.

Pasta for working girls (Nigella.com)

Spaghetti, 1 hand full fresh chopped parsley, 1 hand full fresh olives, 1 onion cut into small pieces, a small garlic clove cut into pieces, olive oil, salt and pepper.

Give the pasta in the boiling water. while pasta is cooking heat olive oil in another pan and give onions and garlic into it. After a few minutes (the onions should not be gold) add the olives and salt and pepper. Then add the parsley. Mix with the pasta and serve it with parmesan.