Combine the pasta, water and salt in a large
microwave-safe mug.
Set it on a paper towel and microwave on high in
2-minute intervals, stirring in between, until the
pasta is just short of tender (al dente. This
should take 4 to 8 minutes, depending on the
wattage of your microwave. (The water will foam up
and possibly spill slightly over the mug, but the
pasta and mushrooms should stay put.) If the mug
dries out before the pasta is cooked, add another
2 tablespoons of water before continuing to
microwave until the pasta is al dente.
Stir in the milk, cheese, salsa and flour.
Microwave on high in 30-second intervals, stirring
in between, until the cheese has melted and a
creamy sauce has formed. Let cool slightly and
eat.
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For something more basic, leave out the mushrooms.
You can also take it in the other direction and
add all sorts of other ingredients, depending on
what's in your office fridge- pesto, leftover
meat, Sriracha, kimchi. From Washington Post Food
and Travel editor Joe
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