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.
Yummy...love comfort food! I love corn and or carrots or peas with mac and cheese too ;D
ReplyDeleteOh, that looks so delicious, Marie! Now that really IS comfort food! Not good for my diet, but sure looks good for my spirits!
ReplyDeleteEnjoy 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
I have one word to say about this - YUM!
ReplyDeleteI have some fresh ears of sweet corn in the 'frig so I think I'll try your recipe with that. Looks yummy! xxoo Jenny
ReplyDeleteIt 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.
ReplyDeleteLove 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.
ReplyDeleteI have been using the recipe for about the past 10 years. I often substitute in penne or mostaccioli pasta (an entire pound box or bag), and use 1 15-16 oz can of corn and 1 15-16 oz can of creamed corn. Add a little more milk and bake in a 9 x13 dish. You can also add in chopped green, yellow or red peppers, sliced fresh mushrooms. It's well received at church potlucks.
ReplyDeleteThanks Marie, for all your recipes and the blog.