Ingredients with Measurements:
- 1 lb Drokpa Katsa (Tibetan-style noodles)
- 1 lb spinach, washed and chopped
- 1 cup grated cheese (cheddar or mozzarella)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking spinach
- Medium saucepan for making cheese sauce
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook Drokpa Katsa noodles according to package instructions, then drain and set aside.
3. In a large skillet, melt 1/4 cup of butter over medium heat. Add chopped spinach and cook until wilted, about 5 minutes. Remove from heat and set aside.
4. In a medium saucepan, melt remaining 1/4 cup of butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Slowly pour in milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, stirring frequently, until sauce thickens.
6. Add salt, black pepper, and nutmeg to the sauce and stir to combine.
7. Add grated cheese to the sauce and stir until melted and smooth.
8. In a large mixing bowl, combine cooked noodles, cooked spinach, and cheese sauce. Mix well.
9. Transfer the mixture to an oven-safe baking dish and bake for 20-25 minutes, until the top is golden brown and bubbly.
10. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 15g
Cholesterol: 75mg
Sodium: 700mg
Total carbohydrates: 40g
Dietary fiber: 3g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Drokpa Katsa can be substituted with any type of noodle.
- Spinach can be substituted with kale or Swiss chard.
- Cheddar or mozzarella cheese can be substituted with any type of cheese that melts well.
Variations:
- Add cooked chicken or ground beef for a meatier version.
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use different types of cheese, such as feta or goat cheese, for a unique twist.
Tips and tricks:
- Be sure to cook the noodles al dente, as they will continue to cook in the oven.
- Use fresh spinach for the best flavor and texture.
- Use a whisk to prevent lumps from forming in the cheese sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve in individual bowls or on a large platter. Garnish with fresh herbs or chopped nuts.
Garnishes:
Fresh herbs, chopped nuts, or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread or breadsticks
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the top of the dish is not browning, place it under the broiler for a few minutes.
Food safety advice:
- Be sure to wash your hands and all cooking surfaces before preparing food.
- Cook noodles and spinach to the appropriate temperature to prevent foodborne illness.
Food history:
Drokpa Katsa is a type of Tibetan noodle that is traditionally made by hand. It is a staple food in Tibet and is often served with meat or vegetables.
Flavor profiles:
Creamy, cheesy, and savory with a hint of nutmeg.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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