Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 
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
Printable Recipe
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.
I can't pretend to know everything, but I more than welcome your questions and suggestions. Feel free to e-mail me on MarieAliceJoan at aol dot com and I'll endeavour to find out the answers to your most burning questions. Maybe we can learn together!
7 comments:
Yummy...love comfort food! I love corn and or carrots or peas with mac and cheese too ;D
Oh, that looks so delicious, Marie! Now that really IS comfort food! Not good for my diet, but sure looks good for my spirits!
Enjoy your good weather....we're in for a doozy of a storm tomorrow!
Sending you so much love from faraway California, my dear friend...
Julie
Hey dear,this looks so delicious.I know only simple recipe of cooking Macaroni but your recipe got a great combo of corn and macaroni.
I have one word to say about this - YUM!
I have some fresh ears of sweet corn in the 'frig so I think I'll try your recipe with that. Looks yummy! xxoo Jenny
It is cold and snowy here. This sounds like a warm, hearty meal...going to see if I've got all the ingredients in my cupboards.
Love your blog!
Finally got around to making this. The family ate it up in a day and a half. It's a little sweet and might be better with 1/2 can of creamed corn or increasing the macaroni by 1/4 cup. And the cracker crumbs (I used saltines) could be optional (I don't use bread crumbs on my regular mac n cheese.) This would be a nice side dish for fall family dinner, even thanksgiving.
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