Friday, 25 February 2011
It's nice and sunny here today, although still quite cool. We've been taking advantage of the dry weather (as you do over here) and doing a bit of work in the garden, and working up a couple of healthy appetites.
This calls for a hearty lunch, something warm and comforting, and just a bit stodgy.
It will be soon be springtime and our appetites for stodgy and comforting will have lessened somewhat . . . and we will be pimping for lighter, springier meals.
So for now we grab the comfort and stodge and enjoy it for all it's worth! This is the perfect luncheon dish for 4, or a delicious side dish for 6.
Tender pieces of macaroni in a creamy, cheesy, corny sauce. Oh my but this went down a real treat!
*Scalloped Corn and Macaroni*
Serves 4 to 6
Good old fashioned flavours. This is easy to make, and oh so delicious when it's done. Simle and comforting.
1 (340g) tin of corn niblets, undrained
1 (418g) tin of creamed corn
3 ounces of uncooked macaroni (1 cup)
4 ounces of cubed strong cheddar cheese (1 cup)
1 small onion, peeled and finely chopped
250ml of milk (1 cup)
sea salt and freshly ground black pepper to taste
some crushed cracker crumbs
a handful of grated cheese
Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a 9 inch square baking dish. Set aside.
Mix together the undrained corn niblets, creamed corn, dry macaroni, cheese cubes, onion and milk in a bowl. Stir well together and season with a bit of salt and black pepper. Pour this into the buttered casserole dish. Cover tightly.
Reduce the oven temperature to 180-*C/350*F/ gas mark 4. Bake for 25 to 30 minutes. Uncover and stir, adding a bit more milk if necessary. Cover and bake for an additional 15 to 20 minutes until the macaroni is tender. Cover with the cracker crumbs and some cheese. Bake for an additional 10 minutes, uncovered, until lightly browned and the cheese on top is melted. Serve hot.