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Recipe for Corny Spag and Cheese – November 1st

November 1, 2016

Corny Spag and cheese: (for your left over days but still want something good to eat)

One portion of spaghetti (per person)
half a cup of dehydrated corn (per peron)
100 g of dehydrated cheese (cheddar)


Step 1: Boil water in a dish,

Step 2: While the water get to boiling point, hydrate the cheese and the corn,

Step 3: Once the water is boiling add the spaghetti and cook until it is to your taste,

Step 4: Once the spaghetti are to your taste remove the excess of water,

Step 5: Add the hydrated cheese and corn in the spaghetti cooking pan, and then the cooked spaghetti,

Step 6: Mix everything well and let the cheese melt and spread around the whole batch,

Step 7: (optional) Add some Parmesan and black pepper, or crystallize lemon.

This meal was made because we had left over unflavored spaghetti from yesterday. With what we thought could be a good fit with what ever we had left. We all loved it and finished all the left over. Some even took desert.

As always please try this at home. Very little supervision is require, and to eat. Please enjoy.

Claude-Michel Laroche
Mars 160 – Crew Engineer