Another Grocery Haul

  

 

(source)

For the first time in almost two weeks I got out and about today. (Wednesday as I write this.)  I have been incredibly unwell and except for going to the hospital clinic on Sunday past, I have not left my house at all. I am so blessed in that I have a sister who has been seeing to me, bringing me my medicines and anything else I might need.  I do not take that for granted.

Today she talked me into going for a drive with her. At first I thought not, and then I decided it would probably do me some good to get out of the house and so I said sure.  I always enjoy our road trips very much. Normally we don't go very far, but we have a few local places we like to haunt.

  

I did come home with a few items out of the ordinary and so I thought I would share my road trip haul with you today! (There is still not much cooking going on!)

The first place we went was the Spurr Brothers Farm Market, which is in Wilmot just outside the town I live in.  They are quite a nice farm market, specializing in their own farm produced quality fruits and vegetables, their own pressed ciders, baked goods from local bakers, and a good quantity of locally produced cheeses, pickles, meats, etc.

They even have a field where you can pick your own sunflowers.  

It opened last year and we have been frequent shoppers.  Some of their things can be a bit pricey, but they have always been very good quality.   I always spend too much money there.  Today was no different, I spent $52.28 in total.  Here is what I got!

A lovely looking Acorn Squash for $1.75.  Its just a tiny one which is the right size for just me.  It looks perfect.

I also got a jar of Cheryl's Sunshine Relish for $8.50.  I love sunshine relish and it has been many, many years since I have made any.  I had my friend Edna's recipe that I used to make tons of every year. I am hoping that this is just as delicious!

 

I got myself two jars of the Seven Acres Ferments Sauerkraut.  This is locally produced in Canning, which is further up the valley.  My sister has been raving about their sauerkraut.  Usually she makes her own Kraut, but she has been feeling lazy she says and so has been buying this. 

I got a jar of Apple & Fennel Kraut for $12 and I can't wait to try it.  Those are two of my favorite things and I can imagine that when paired in a fermented kraut they will be delicious.

I also got a jar of the Classic Caraway which was $10.   Things like fermented Kraut are good for your insides.  They help to form good bacteria in your gut.  When I am finished my antibiotics I will need something like this to help me get back on track.

 

A pack of MAD Bakery Cranberry Muffins, $7. I thought they were scones.  There are four in this little paper bag. They look quite good, all puffy and sugar crusted with loads of crags and crannies. 

I was a big disappointed that they were muffins instead of scones, but I am sure they will be delicious nonetheless.

 

 

Two pretzel buns for $3.99.  I have never had a pretzel bun. It was close to lunch time. My stomach did the shopping here. I cannot tell you which bakery they are from as it's not listed on the label.

 

A jar of Atlantic Mustard Mill, Apple Tree Mustard for $7.99 Another Maritime produced product, this i is made on Prince Edward Island and is only one of a variety of flavors that they make. My sister had given me a jar of their Pineapple Curry Mustard for my birthday which was gorgeous. I used some of that to make my Honey Mustard Pork Chops the other week. 

This apple one sounded delicious.  I couldn't resist trying it! I love mustard.

After paying for our goods here we took a trip a bit further down the road to the farm market we usually shop at, Gouchers.  We buy a lot of our produce here. It can sometimes be a bit hit and miss but its good more often than not.  We also buy our locally produced ground beef here. Its the best!

 

 

I spent $19.78 at Gouchers.  I picked up some really nice looking new red potatoes.  I might boil myself a couple to have with my chicken for my supper tonight.  I have been eating grilled chicken and rice for a few days now, a few potatoes will make for a nice change.  $1.05 for the potatoes.

I bought some old fashioned pinwheel type Cinnamon Rolls for $6.25 (I gave one to my sister) and a loaf of cheese Bread for $5.49.  Both are made Comeau's Bakery Farm Market in Meteghan.   We love their cheese bread and apparently everyone does because getting a loaf of it is like striking gold. There was only one loaf left today and I split it with my sister.   I could eat this all on its own without even putting butter on it. It's soooo good!

I also picked up a package of Farmer John's Fish Cake mix.  I gave it to my sister so that she can make us fish cakes sometime for supper.   This is another Maritime product. We always buy the Farmer John's summer savory.

My sister has a whole whack of haddock in her freezer and we all like fish cakes, so we thought this would go down a treat at some future date! 

We left there and ended up at the Independent Grocery store here in town.  That is where I do most of my shopping.  They carry a lot of the same things that the Atlantic Super Store carries.

I spent $30.44 in the Independent.    I got a pack of my favorite Corn Twists ($3.49 plus tax), a bag of soft light brown sugar ($3.29),  a bag of salted roasted Pistachios ($11.99 ouch), some Black Forest Ham ($6.99) and a small salad with dressing ($5.)

I was all out of brown sugar and I might feel like baking soon, you never know, hope springs eternal.  I do like to have a salty treat at night when I am watching television, so I usually have the corn twists in the house and sometimes I like a nut. Pistachios are my favorites.

And that was it.  I spent a bomb, but I got a quite few interesting things and new things to try.

 

After we got home and I unpacked everything I used one of the pretzel buns to make myself a simple sandwich of ham, lettuce and cheese. I used some of that delicious mustard (YUMMY!) and finished off the cherry tomatoes my sister had given me as a treat on the side.

And now I am going to have a nap.  Here's hoping that tomorrow I will feel even better that I do today!  I really hope that none of you get what I have had.  Its pretty nasty stuff.  I do seem to feel a better with each day that passes however, so that is good.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 

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Vintage Condensed Milk Fruited Scone Loaf

 

I really love Vintage Recipes. I have several vintage cookbooks and they are the pride of my collection. Every now and then I will see one, and if it is good shape, I will snap it up.

They are filled with lovely recipes, most of which really stand up to the test of time.  This recipe for this Fruited Scone Loaf hails from the 1950's.   It was first published in the Woman's Weekly Magazine from 1956. 

The original recipe called it a cake, but it is a very dense and crumbly cake, much more like a scone and so I have relabeled it as a Scone Loaf.

 

 

It is the perfect type of bake that would typically have been meant to enjoy with a hot cup of tea at mid morning or mid afternoon break. I would imagine it also graced many a supper/tea table through the years.  

Not overly sweet, it is sweetened only by the use of sweetened condensed milk as well as plenty of sticky sultana raisins and candied glace cherries, which stud the loaf throughout.  

It is a sturdy loaf, with a very scone line texture.  Meant to be cut into slices and served spread with softened butter. Cups of tea go very well.

Do not confuse sweetened condensed milk with evaporated milk. They are not the same thing.  Evaporated milk is milk which has been heat treated to remove half of the water. It is often used interchangeably with cream and when re-constituted can be used just like regular milk.

Many people use evaporated milk in their teas and coffees. I do use it a lot in cooking.

Sweetened condensed milk is also milk which has been heat treated to remove some its water, but that is where any similarity to evaporated milk ends.  

Once the water has been removed in sweetened condensed milk, a large amount of sugar is added and it is heated even further to create a thick, sweet and sticky milk product that is beautiful to be used in baking and other recipes such as candies and fudge.

I have been known to eat it with a spoon.  I think it is really lucious.

In this loaf it is used to create a bit of moisture, as well as sweetening it.  Not cloyingly so, but delicately.  Further sweetness comes in the form of the raisins and cherries.

It goes together very quickly and easily, in much the same way as a scone dough.  It is a bit stickier than a scone dough however with the end result being a beautifully sturdy loaf that slices beautifully and is simply delicious.

WHAT YOU NEED TO MAKE VINTAGE CONDENSED MILK FRUITED SCONE LOAF

Very simple, humble, every day, store cupboard ingredients. Six simple ingredients. The original recipe used margarine, but my modern sensibilities won't allow me to use that. I use all butter in it's place.

• 1/3 cup (75g) cold butter
• 1 1/2 cups + 2 TBS (225g) self-raising plain all-purpose flour (see note)
• 1/2 cup (75g) sultana raisins
• 1/3 cup (73g) glace cherries, halved
• 6 TBS (125g) sweetened condensed milk (add water to make up to 1/4 pint (1/2 cup/150ml)
• 2 large free range eggs, beaten

Do make sure you use sweetened condensed milk, NOT evaporated milk.  They are not interchangeable, and not even closely similar to each other. I always have one or two cans in my larder.

You can use ordinary raisins instead of sultanas.  You can also use maraschino cherries instead of glace cherries. Simply dry them really well prior to using.

I just use plain salted butter. It works perfectly fine.  If you want you can use margarine in its place as that was the original intention.

 

HOW TO MAKE VINTAGE CONDENSED MILK FRUITED SCONE LOAF

This is really very simple to make. The hardest part is rubbing the butter into the flour.  (In other words, not hard at all.)

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 4 inch loaf tin and line with baking paper, leaving an overhang on the long edges for ease in lifting out.

Measure the flour into a bowl and drop in the butter. Rub the butter in using your fingertips until the mixture has the consistency of sand.

Stir in the sultanas and halved cherries.

Whisk the sweetened condensed milk, water and eggs together in a beaker. Add to the dry mixture and stir in to give you a soft, slightly sticky, dough. It will be stiff.

Spoon the mixture into the loaf tin, leveling off the top.

Bake for 40 to 45 minutes until well risen, golden brown and a skewer inserted in the center comes out clean.

Leave to cool on wire rack for 10 minutes, then lift out and allow to cool completely. Serve cut into slices with some soft butter for spreading.

Notes

You can easily make your own self rising flour. For every cup needed add 1 cup flour (140g) and 1 1/2 tsp baking powder and 1/4 tsp salt. I make my self rising flour up 4 cups at a time. It always gets used. I never have a problem using it up.

 

Do note that this is not meant to be like a cake. It is not soft and light, or even really tender and moist. It very much has a scone-like texture, which makes it perfect to enjoy with hot drinks.

If you are looking for something really old fashioned, that isn't overly sweet and that can be enjoyed with a hot drink, you have come to the right place. This really fits the bill.

If you are a fan of the Teatime Treat, you might also enjoy the following bakes:

BLUEBERRY MUFFIN CAKE - This is probably one of the best homemade muffin cakes that you would ever want to bake and eat. Not only does it have a beautiful tender crumb, but it is filled with ripe plump sweet berries. It has a very moreish buttery crumble topping and a sweet vanilla glaze. 

STRAWBERRY MACAROON SLICES - These moreish bars have a rich buttery vanilla shortbread base, topped with sweet strawberry jam with a coconut macaroon layer being baked on top.  Altogether they make for a most delightful teatime treat that everyone loves.  Perfect for Elevenses,  for wrapping up and sticking into lunch boxes, enjoying during your afternoon break, or for afterschool with a nice cold glass of milk.  

RECIPE HERE

Yield: 1 (9 X 4-inch) loaf

Author: Marie Rayner

Vintage Condensed Milk Fruited Scone Loaf

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This fabulous scone loaf is beautiful sliced thin, spread with butter and then served with a hot cup of tea. It is filled with lots of lovely sultanas and candied glace cherries. There is no processed sugar in the loaf. It is sweetened only with a small amount of sweetened condensed milk.

Ingredients

• 1/3 cup (75g) cold butter
• 1 1/2 cups + 2 TBS (225g) self-raising plain all-purpose flour (see note)
• 1/2 cup (75g) sultana raisins
• 1/3 cup (73g) glace cherries, halved
• 6 TBS (125g) sweetened condensed milk (add water to make up to 1/4 pint (1/2 cup/150ml)
• 2 large free range eggs, beaten

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 4 inch loaf tin and line with baking paper, leaving an overhang on the long edges for ease in lifting out.
2. Measure the flour into a bowl and drop in the butter. Rub the butter in using your fingertips until the mixture has the consistency of sand.
3. Stir in the sultanas and halved cherries.
4. Whisk the sweetened condensed milk, water and eggs together in a beaker. Add to the dry mixture and stir in to give you a soft, slightly sticky, dough. It will be stiff.
5. Spoon the mixture into the loaf tin, leveling off the top.
6. Bake for 40 to 45 minutes until well risen, golden brown and a skewer inserted in the center comes out clean.
7. Leave to cool on wire rack for 10 minutes, then lift out and allow to cool completely. Serve cut into slices with some soft butter for spreading.

Notes

You can easily make your own self rising flour. For every cup needed add 1 cup flour (140g) and 1 1/2 tsp baking powder and 1/4 tsp salt. I make my self rising flour up 4 cups at a time. It always gets used.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

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Meals of the Week, August 20th - 26th

 

Another Sunday, another Meals of the Week post.  The day of the week where I share with you, my readers, all that I have enjoyed over the past week as my main meals of the day!

Doing this each week helps to keep me motivated and helps to keep me eating properly most of the time. I could be tempted to just eat ready meals, takeaways etc. as a single person living on their own. I am determined not to be that person.

This week was a bit unconventional.  I have had the worse cold/flu that I have had in a very long time. I  have not felt so poorly, not even when I had Covid back in April.  Numerous tests have been taken and it is just a nasty flu.  I don't have a part of me that isn't congested  and craving relief of some sort.

I don't have a family Doctor. I am one of the 150,000 people here in this little province of Nova Scotia who are in the same boat, and it is a number which grows every year.  Seriously. My sister and I now think that we never will have Doctors. It is what it is. My brother lives in the Nation's capital (Ottawa) and he doesn't have a family Doctor either.  

Anyways, we need to rely on emergency room care and drop in clinics to get treated.  There is one here in the town I live in tomorrow and I will be there as soon as it opens wanting some antibiotics. I can't  live in this much discomfort much longer. I obviously need extra help.  Fishermen's Friend are good, but they are not cutting the mustard!

In any case this is a very unconventional Meals of the Week. My week started out fairly decent, but got progressively worse, with these last two days being packaged cup a soup.  Sorry about that, but I can't pretend that it is what it isn't! You can trust that you always get the real me "warts and all!"

SUNDAY, August 20th - Chicken Nuggets and Roasted Veggies

This was really the first day I was feeling under the weather.  I was still quite able to cook for myself, and whilst I didn't want to go regular Sunday Dinner at my sisters, I still had an appetite.  Cue in frozen chicken nuggets and some homemade roasted veggies. I have given you a link to some homemade chicken nuggets that look really good. I think these would be great to make up ahead and stick in the freezer for times like this.

For my homemade roasted veggies I cleaned and halved brussels sprouts, a baking potato and a carrot, tossed them with a smidgen of oil and some seasoning and then roasted them in a hot oven (400*F/200*C/ gas mark 6 for about 25 minutes, flipping them half way through the bake time and adding the frozen nuggets. I enjoyed with some cheeky plum sauce for dipping.

MONDAY August 21st. - Pan Fried Pizza Amalfitan

I was starting to feel pretty poorly by this time and my sister came over to help me clean out my refrigerator for garbage day and help me get my garbage out.  I had some things I needed to use up pronto, like olives, pancetta, pizza sauce, and cheese. I remembered this frying pan pizza recipe I had from the late Elizabeth David.  I knew I would be able to use up all of these things in that.

It is quick and easy and doesn't require tons of work, so that is what I made.  You can use any toppings you enjoy on it.  I managed to eat one slice along with some salad and was done. This flu was really settling in.

TUESDAY, August 22nd - Quick and Easy Chicken Noodle Soup

Still feeling very poorly. My sides are aching from coughing and I am so filled up it isn't funny.  One thing we always had when we were feeling sick with flu when I was growing up was good old Chicken Noodle Soup.  Jewish Penicillin. 

This recipe I am sharing is a delicious substitute to use during those times when we have neither the time nor the inclination to make a soup from scratch. Tastes just as good as the real thing and its like a warm hug.

WEDNESDAY, August 23rd - Scrambled Eggs with Cheese and Chives, and toast

Still feeling very poorly.  Decided I was not going out for my usual Wednesday night supper with my dad and Hazel.  Instead I scrambled myself an egg and had it with some toast and a glass of juice.  I know, breakfast for supper, and the heart wants what the heart wants.

It was filling and comforting.  I did not want anything else and couldn't really finish more than a few bites of this.

THURSDAY, August 24th - Extra Creamy Macaroni and Cheese, with sliced tomatoes, lettuce and garlic toast

Rich creamy and delicious, what was I thinkin?.  There was no way I could eat much of this. Between the coughing and spewing up I just did not have the appetite. I ended up freezing it for another time.  It was a darn shame actually because this was and is really good.  I know it won't be quite the same after freezing, but one has to do what one has to do.

This is where I started to drop the ball  . . . 

FRIDAY, August 25th - Broccoli and Cauliflower cup of soup

I woke up very poorly. Even my eyes are infected at this point.  One bad thing about not having a family Doctor is that I just can't call up a Doctor and get an appointment. I either have to go to Emergency (1 hour away) or wait for a free clinic (which is on Sunday this week.) First come first serve.  There was no way I could drive to Kentville with my eyes all blurry and stuck shut.

I caved and gave in. There was no cooking for me on this day. Not even heating up.  I had a sachet of Batchelor's Broccoli & Cauliflower Cup of Soup, Batchelors brand. Every now and then I put an order into an online British grocery shop here in Canada, called Blighty's.  I find them to be the most reasonable of all the British shops and they  have a good variety of things on offer much of the time.  Everything has always arrived in good time and great condition.

Last order I had bought myself some packs of Cup of Soup.  Four different varieties.  I love the British Cup of Soup.  There really isn't anything like it here in Canada.  Was I ever glad that I had some of these in my cupboard. I enjoyed a mug of the Broccoli and Cauliflower whilst I sat in my chair and felt very sorry for myself. 

SATURDAY, August 26th - Tomato Cup a Soup

Yes, I am that person. Cup a Soup two days in a row.  But I just have no energy for cooking anything. I am hungry though so that is a good sign.  Today I added some crackers. 

I am going to the free clinic tomorrow (Sunday as I write this).  I really hope that I am able to get some antibiotics.  I had called the pharmacy in town here to see if there was anything over the counter I could take, but the Pharmacist said that it really sounded like an anti-biotic job. So I wait. Here is hoping that once I get some anti-biotics I soon start to feel more like myself again within a few days.  

I really hope that none of you gets this. It is just awful. You just start to think you are feeling better and it slaps you down again. Its not Covid, I've tested numerous times.  Now I am just wasting tests. It has been a very long time since I have gotten a flu bug like this one.  Congested chest, nose, eyes, etc. Here's hoping that come Sunday I will be on the road upwards from this nasty bug!

And that is it for my very unconventional Meals of the Week this the second last week in August, 2023.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com 

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Extra Creamy Macaroni and Cheese

 

 

As most of you know I have been really under the weather for about a week or so now. This is one incredibly nasty chest cold. I just can't seem to shake it.  All of that coughing is very tiring and wearing.

I do have to eat however and I was in the mood for some comfort food.  Something that wouldn't require a whole lot of work.  I have about run out of my single serve meals that I put into my freezer, so it was going to have to be something from scratch.

 

The other day when my sister was here helping me clean my refrigerator, (yes I have been that ill)  we noted that I had some sharp cheddar that would need using up soon.  I hate waste so I had made a mental note of that.

I had seen a recipe for what looked like a really delicious macaroni and cheese on Spend with Pennies.  There are lots of nice recipes on that page, many of them simple and thrifty as well.

 

The only problem was that it made 8 servings. Even in my wildest dreams I just cannot eat 8 servings of macaroni and cheese!  It looked so creamy and delicious however, so I decided to make it and cut the recipe in half.  

I could freeze half for another time, and then enjoy half of it today and the other half for breakfast tomorrow. (Don't judge, lol)  I happen to like supper for breakfast and breakfast for supper.  Anyone who has ever eaten pizza for breakfast knows exactly what I am talking about!!

It has been my experience that the heartier the breakfast I eat, the less I will eat as the day progresses, so for me it helps to keep my appetites in hand. That's my story anyways!

WHAT YOU NEED TO MAKE EXTRA CREAMY MACARONI AND CHEESE

With the exception of the tinned soup (and that is optional), you only need some very simple ingredients.

You will need:

• 6 ounces (scant 1 1/2 cups/170g) dry macaroni noodles
• 1/8 cup (30g) butter
• 1/8 cup (35g) plain all purpose flour
• 3/4 cup (180ml) full fat milk
• 1/2 cup (120ml) light cream (10 - 12% milk fat, in the UK single cream)
• 1/4 tsp dry mustard powder
• `/2 tsp onion powder
• salt and black pepper to taste
• splash of hot sauce
• 1/2 can condensed cheddar cheese soup (completely optional)
• 2 cups (241g) sharp (strong)
• cheddar cheese, grated and divided
• 1/4 cup (45g) freshly grated Parmesan cheese

To top:

• a handful of buttery crackers, crushed (such as Ritz, Town House, Tuc, etc.)
• 1 TBS butter, melted

 

I used elbow macaroni. A funny thing is when I was in the U.K. I missed elbow macaroni. It was only ever a very rare find.  Now I am back in Canada, I miss the straight macaroni of the U.K.  I guess you always miss what you don't have.  I have searched high and low for it where I live  now, to no avail.

Not even on Amazon.

Do use full fat milk for this recipe.  There is cream in it anyways, so calorie wise you are already in for a penny. Full fat milk helps to make this richer and creamier. 

 

Make sure you use a good strong sharp cheddar cheese. You can use white or orange. Today I happened to have orange as that is what I had.  A good cheddar will make all the difference in the world.  The sharper and better the cheddar the better the flavor of your sauce. 

Do grate your own cheeses if possible. They add things to pre-grated bags of cheese in most cases to help the cheese flow better. This can alter the flavor and consistency of your sauce.

You do not need to add the condensed cheddar cheese soup.  In my opinion you could add cheese whiz (which is a processed cheese spread product) in its place, or leave it out altogether. It is not necessary. 

 

HOW TO MAKE EXTRA CREAMY MACARONI AND CHEESE

If you can make a cream sauce, you can make this simple and very tasty dish. 

Preheat the oven to 425*F/220*C. gas mark 7. Butter an 8 by 11 inch shallow baking dish well (or baking dish large enough to hold all of the macaroni). Set aside.

Cook the macaroni according to the package directions to al dente. Drain well, rinse in cold water. Drain again. Set aside.

 

Melt the butter in a saucepan. Whisk in the flour. Cook, stirring, for 2 minutes. Slowly whisk in the milk, cream, mustard powder, onion powder, hot sauce and salt and pepper to taste. (remember cheese is very salty)

Cook, whisking constantly, over medium heat until the mixture comes to a boil and thickens, Remove from the heat. Whisk in 2/3 of the cheeses until melted into the sauce. If you are using the soup, whisk it in now.

Toss the cooked macaroni together with the sauce to combine well together. Pour into the prepared baking dish.

Sprinkle the remaining cheese over top. Crumble the crackers and mix together with the melted butter. Sprinkle this over top of the cheese.

Bake in the preheated oven for 20 to 25 minutes, until bubbly and just beginning to brown. Do not over cook. Let stand for 10 minutes prior to serving.

 

RECIPE HINTS AND TIPS

1. Don't overcook your macaroni. You will want it slightly undercooked (al dente).  This will help to prevent it from going soggy when baking. Also cook it in generously salted water for the best flavor.

2. Rinse your macaroni well in cold water after draining and drain again. This will help to prevent it from clumping together while you make the sauce.

3.  Grate your own cheeses for the best flavor and consistency of sauce.

4.  Don't skip the crispy crumb topping.  If you don't have any crackers, you can also use crispy salad onions, or potato chips, etc.  Anything crispy works well.

5. Leave it to rest for a few minutes after baking. It will continue to thicken up as it sits.

 

 

I served this hot with some lettuce leaves and sliced tomatoes on the side. I also had some garlic bread in the freezer which I added as a side.  Altogether this made for a really delicious meal that I really enjoyed despite still not feeling really well.

There is something about comfort food when you are a little bit under the weather that just helps you to feel better and oh so loved.

I have never really met a dish of macaroni and cheese that I didn't love. Here are a few other options I have cooked in the English Kitchen that you might also enjoy!

MACARONI & CHEESE MEATLOAF CASSEROLE -  This is a hearty and delicious favorite.  A fabulous combination of two old favorites.  A tasty glazed meatloaf is at the bottom of the dish and is prebaked prior to adding a rich macaroni and cheese topping to finish off in the oven to a comfort food supper sensation!  Everyone love LOVES this!

SHEETPAN MACARONI AND CHEESE - If the crispy bits are your favorite then this is the macaroni and cheese recipe for you!  It is important that you use the right sized sheet pan for this.  You want one where you can spread everything out in a nice thinnish layer so that you can get optimum surface crunch, with more of the macaroni and cheese being exposed to both the hot sheet pan and the hot oven. This is quite simply fabulous!!

Yield: 4

Author: Marie Rayner

Extra Creamy Macaroni and Cheese

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Tender macaroni in a velvety rich cheese sauce with a crumb topping. It doesn't get much better than this!

Ingredients

You will need:

• 6 ounces (scant 1 1/2 cups/170g) dry macaroni noodles
• 1/8 cup (30g) butter
• 1/8 cup (35g) plain all purpose flour
• 3/4 cup (180ml) full fat milk
• 1/2 cup (120ml) light cream (10 - 12% milk fat, in the UK single cream)
• 1/4 tsp dry mustard powder
• `/2 tsp onion powder
• salt and black pepper to taste
• splash of hot sauce
• 1/2 can condensed cheddar cheese soup (completely optional)
• 2 cups (241g) sharp (strong)
• cheddar cheese, grated and divided
• 1/4 cup (45g) freshly grated Parmesan cheese

To top:

• a handful of buttery crackers, crushed (such as Ritz, Town House, Tuc, etc.)
• 1 TBS butter, melted

Instructions

1. Preheat the oven to 425*F/220*C. gas mark 7. Butter an 8 by 11 inch shallow baking dish well (or baking dish large enough to hold all of the macaroni). Set aside.
2. Cook the macaroni according to the package directions to al dente. Drain well, rinse in cold water. Drain again. Set aside.
3. Melt the butter in a saucepan. Whisk in the flour. Cook, stirring, for 2 minutes. Slowly whisk in the milk, cream, mustard powder, onion powder, hot sauce and salt and pepper to taste. (remember cheese is very salty)
4. Cook, whisking constantly, over medium heat until the mixture comes to a boil and thickens, Remove from the heat. Whisk in 2/3 of the cheeses until melted into the sauce. If you are using the soup, whisk it in now.
5. Toss the cooked macaroni together with the sauce to combine well together. Pour into the prepared baking dish.
6. Sprinkle the remaining cheese over top. Crumble the crackers and mix together with the melted butter. Sprinkle this over top of the cheese.
7. Bake in the preheated oven for 20 to 25 minutes, until bubbly and just beginning to brown. Do not over cook. Let stand for 10 minutes prior to serving.

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