Scalloped Macaroni
Serves 4
This may be simple and plain, but don’t let that fool you. Sometimes the simplest things are the most delicious of all.
225g uncooked macaroni (1/2 pound, 2 cups)
240g grated strong cheddar cheese (2 cups)
1 400g tin of chopped tomatoes in tomato juice (2 cups)
160ml scalded milk (2/3 cup approx. To scald milk, put into a beaker and
heat on high in the microwave for 1 minute, or heat in a small saucepan until bubbles appear
around the edges. Don’t let it boil.)
a handful of coarse breadcrumbs or crackercrumbs
1 TBS melted butter
salt and black pepper to taste
Preheat the oven to 180*C/350*F/gas mark 4. Butter a 1 litre casserole dish and set aside.
Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again.
Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese,the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously! (Love that word, don’t you?) Pour the scaled milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom. Mix the bread or cracker crumbs with the melted butter and sprinkle over the top.
Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
Note: you can add some finely chopped raw onion with the tomatoes if you wish. I sometimes do
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/11/scalloped-macaroni.html
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