After our encounter with the surly magpie last week, we were in the mood for some comfort food, to remind ourselves how good it is to be alive. Heh.
I had a bit of macaroni and tuna in a can left to use up, so I decided to do a variation of an Annabel Karmel recipe for macaroni and cheese.
Essentially, I added some tuna and leftover scrambled eggs to the cheese sauce. The original recipe calls for a ramekin, a small ovenware for 1 serving, which, unfortunately I do not have. So I used the 6-muffin baking tin instead, which meant that the servings were quite small.
Then again, I was cooking for a small eater, so it turned out to be quite alright in the end. What makes this a tasty treat is the breadcrumbs and grated parmesan topping - even the daddy liked it!
A close-up of what turned out to be a hit, one of the rare times you see the tyke finish his entire serving.
Hmm. Think I may just go buy me some ramekins after all.