I always go to church on Sunday mornings. I am a Latter Day Saint and belong to the Church of Jesus Christ. Going to church on Sunday's is really important to me. Its how I recharge my battery for the rest of the week. I do not know where I would be now were it not for my faith. It has carried me through these difficult past couple of years.
My faith, and being able to come on here and share my recipes with you each day. These two things have kept me going. The church gives me a purpose for living, and this blog and all that I get to share with you gives life to my purpose, if that makes sense.
I wanted to say thank you all so much for your wonderful feedback yesterday. It really means the world to me to know that I am doing something good here and that I am appreciated. I plan on responding to each of your comments in turn, but it may take me a few days. I just want you to know that I have read and appreciate each and every one of them. You made me cry gentle tears of joy.
Don't worry, it was a very good thing as Martha would say.
I don't always have a chance to cook something new on Sundays to share on Monday morning. Between going to church and then to my sister's for Sunday supper, my day usually pretty much gets away from me.
If I have really been on the ball I will cook two things on Saturday and then write everything up that day ready to go live on Sunday and Monday mornings.
This weekend I didn't do that, but I did have a few minutes this afternoon (Sunday) to bake a few muffins to share with you because after all the loving you shared with me, I really wanted to share a bit of loving back!
The photographs are not that great because it was a bit later in the day when I took them, but I just know you are going to love these Lemon & Poppyseed Sour Cream Muffins that I baked. At least I hope that you will.
It is a small batch so makes only six muffins.
They are not really anything special to look at actually. When I took them out of the oven I thought they were rather plain, but I did crack one open and eat it shortly after and I have to say they are incredibly delicious with a beautiful tender crumb, loads of lemon flavor and a lovely bit of poppyseed crunch!
WHAT YOU NEED TO MAKE LEMON & POPPYSEED SOUR CREAM MUFFINS
Other than the lemon, there is nothing out of the ordinary here, and if you are like me, you always have lemons in your kitchen!
- 3 TBS (43g) butter melted, or light olive oil
- 1/3 cup (63g) granulated sugar
- 1 large free range egg white
- 1/2 cup (60g) dairy sour cream
- the juice of one lemon (2 TBS)
- the freshly grated zest of one lemon
- 1 TBS (10g)poppy seeds
- 3/4 cup +2 TBS (124g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/8 tsp salt
I used light olive oil in my muffins today. Butter is really good, but I was in a bit of a hurry and so oil was a lot quicker to use.
I used full fat sour cream. I am sure yogurt would work as well. You just need something really acidic to work with the baking soda, and to be honest sour cream or yogurt always make for a really tender muffin.
You really only need one medium lemon for this. It will yield enough fresh zest and juice for this recipe. You can save the yolk from the egg in the refrigerator and use it when you are making your breakfast eggs. I have heard that you can freeze them, but I have never done so.
HOW TO MAKE LEMON & POPPYSEED SOUR CREAM MUFFINS
These are really quick and easy to make. You can even put them together the night before, popping them into the pan and into the refrigerator, ready to pop into the oven the next morning. Just cover them lightly with a sheet of plastic cling film.
Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a six cup muffin tin really well or line with papers.
Whisk the flour, soda, salt and baking powder together in a small bowl. Set aside.
Rub the lemon zest into the sugar until quite fragrant. Stir in the butter, poppy seeds, and the lemon juice. Fold in the sour cream. Add the dry ingredients and mix in just until evenly damped. Do not overmix.
Divide the mixture evenly between the muffin cups. Bake in the preheated oven for 20 minutes. A toothpick in the center should come out clean.
Leave to cool in the tin for 10 minutes, tip out and serve warm if desired.
That rubbing the lemon zest into the sugar is a trick I learned from Dorie Greenspan. Its a simple thing but it really helps to enhance the flavor of lemon into your baked goods. The coarseness of the sugar helps to release the natural lemon oils making your bake even more lemony!
These muffins might look pretty plain, but I can tell you, they are fabulously delicious. Proof positive that it is the simple things in life that really do bring us the most pleasure!
If you have any leftovers you can freeze them tightly wrapped for up to three months. Simply reheat in the microwave for about 20 seconds (frozen). They will be perfect!
Some other muffin recipes you might really enjoy are:
SPECIAL K BREAKFAST MUFFINS - These are a real favorite of mine. I love Special K cereal, but I don't always get it all eaten as quickly as I should. These muffins are a great way of using cereal that is not quite at its optimum. The recipe makes six delicious medium sized muffins.
FOUR PERFECT BLUEBERRY MUFFINS - When I say perfect, I mean truly perfect. With a lovely tender crumb . . . delicately flavored with fragrant lemon zest . . . and studded with plenty of fat blueberries. There is a bit of a demerara sugar crunch on top to add even further delight.
ULTIMATE BUTTERMILK BRAN MUFFINS - When I go so far as to call something the ultimate you better believe that these are really something special! Super moist and delicious with a beautiful well-rounded bakery style muffin top!
Yield: 6
Lemon & Poppyseed Sour Cream Muffins (small batch)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Delicate, light and tender. Everyone's favorite. Enjoy with a hot cuppa!
Ingredients
- 3 TBS (43g) butter melted, or light olive oil
- 1/3 cup (63g) granulated sugar
- 1 large free range egg white
- 1/2 cup (60g) dairy sour cream
- the juice of one lemon (2 TBS)
- the freshly grated zest of one lemon
- 1 TBS (10g)poppy seeds
- 3/4 cup +2 TBS (124g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a six cup muffin tin really well or line with papers.
- Whisk the flour, soda, salt and baking powder together in a small bowl. Set aside.
- Rub the lemon zest into the sugar until quite fragrant. Stir in the butter, poppy seeds, and the lemon juice. Fold in the sour cream. Add the dry ingredients and mix in just until evenly damped. Do not overmix.
- Divide the mixture evenly between the muffin cups.
- Bake in the preheated oven for 20 minutes. A toothpick in the center should come out clean.
- Leave to cool in the tin for 10 minutes, tip out and serve warm if desired.
Thanks so much for visiting! Do come again!
Its been three years now since I left my home in the UK to move back to Canada. There have been a lot of changes in my life since then and since moving into my own home in May of 2021. Its quite different cooking for one person as opposed to cooking for two or more people. You have probably noticed that I have cut back on the sizes of my recipes quite a bit.
There have been other challenges also in cooking the things I want to cook. Its much harder here in Canada to cook the traditional English food that I was cooking in the UK. The center I live in is a very rural area. It is often difficult to get the things I want to purchase when I am trying to cook recipes.
I will make plans to cook a few different recipes, but more often than not my plans go awry when I get to the grocery store and discover that the ingredients I wanted are just not available, or the ones that they have look incredibly manky.
I find myself falling into really bad habits as well. I only ever rarely (read never here) sit down at the table to eat a meal. It often seems like too much trouble to set the table, etc. for just me. And so I end up eating on a TV tray and eating in front of the television without any thought much as to what I am eating.
I don't have any strict meal times. I eat whatever, whenever. I am missing the structure of having three regular meals a day. Breakfast, lunch and supper. It very naughty of me to have gotten into those poor habits.
I will go out to check my post and smell the bacon cooking from a neighbors house and think, ohh, I would love a nice cooked breakfast, but then . . . I don't bother to cook myself one. Too much trouble. I think I have been a bit depressed, which I suppose it only natural given the circumstances.
I went from cooking for a large family of seven people, to cooking for a living, and cooking for two people and guests, to now cooking for one. That's a huge change.
Do I change the name of the blog and let "him" take everything that I have worked so hard for on here away from me as well? I don't think that would be very fair.
So I don't think I will ever change the name of my blog from The English Kitchen, even if a few people are disappointed that I don't post traditional British recipes every day. Surely the several thousand of British recipes I have already posted on here are enough.
And I still want to post those types of recipes, it is just a bit more difficult for me to do so. I put hours into this page every day. With the planning, cooking, photography, etc. And I know, its not even that great of photography. I am under no illusions as to that. I have never claimed to be a professional in that arena.
If I can inspire one person to cook what I have cooked, then I am happy.
We live in an Instagram world where everyone posts beautiful photos of little squares of their lives. What you get here is simple and true and honest. There are no bells and whistles. Sometimes you get my drying laundry in the background.
My son keeps saying, "Mom you should do videos." But to be honest I spend so much time doing what I do now that the idea of doing videos overwhelms me, and in all truth I wouldn't even know where to start.
I do know that I need to start being more intentional about what I eat and when. I need to bring more joy into my cooking, eating and eating patterns. I fear I am becoming boring.
I know I will always be The English Kitchen. I have worked too hard for this not to be The English Kitchen, and I am sorry if some people are sometimes disappointed in what they find. I have to be true to myself and to what I am capable of.
I do want to bring more joy into my eating. I want to go to the grocery store and see what's available and cook from whatever I find and am inspired to cook. I want to set my table and sit down and eat like a normal person. I want to bring a little bit more joy back into the process.
When I first moved over to the UK there was a program that I used to watch every day that I really enjoyed called "Ready Steady Cook." On it, two guests would show up, each with a bag full of ingredients and the "Celebrity" chefs would be challenged to cook as many things as they could from the bag of ingredients that their particular guest had presented them with.
I am not a "Celebrity" chef, but I do think it would be fun to go to the store a few times a week, pick up a few ingredients and see what I can do with them, and I think you might enjoy coming along with me on that process. I could be wrong, but I hope that I am not.
If you have come here looking for British/Traditional recipes, don't go away disappointed. I have tons of them on here and occasionally I will still try to cook some as and when I can.
If there is some traditional recipe in particular that you are looking for just ask! I am sure I have probably already cooked it and I can point you in the right direction.
In the meantime I do hope you will stick around to see what is coming next. I might just surprise us all, and do be gentle with me. I'm dancing as fast as I can.
With Saint Patrick's day being just a few weeks away, my mind this month is very much turned towards Irish recipes and food. One of my deepest regrets about the 20 years I spent living in the UK was that I never got to visit Ireland. It was on my bucket list, but just did not happen.
I love the Irish people. My UK Landlord was Irish and one of my best friends was Irish. I, myself, have 27% Irish DNA, so I think it is pretty safe to say that I am well within my rights to celebrate Saint Patrick's day as much as I want to! I can wear green and not feel like I am misappropriating anyone's culture!
I adore Irish Soda Bread. In the UK you could buy a really nice soda bread in the shops. Made by Paul Rankin (A very popular Irish chef) I loved the fruited one, but they also had a whole wheat one. Both were very good actually.
I have also made my own homemade soda bread many times. I love the ease of it and how nice it tastes, both sliced and buttered and on its own or with a hot bowl of soup or stew.
When I saw this recipe for Irish Soda Bread Muffins on the King Arthur baking site, I immediately bookmarked it as something I wanted to try at a future date.
Nothing could be easier. The easy batter goes together just like a muffin batter would, gets spooned into a muffin tin and baked.
The end result is a mini Irish Soda Bread, with all of the characteristics of a regular soda bread, but the size of a muffin. With loads of crisp crags and crannies, and loaded o the hilt with plenty of dried currants.
I buy my currants on Amazon. But if you cannot get currants you can always use raisins. Both would work very well.
It is a basic drop biscuit type of dough. Quite stiff, but yielding a tender moist muffin that is perfect spread with butter and jam.
WHAT YOU NEED TO MAKE IRISH SODA BREAD MUFFINS
Simple every day baking ingredients and where I can I have suggested substitutions that you can use in the place of something which may be a bit more difficult to procure.
- 1 1/2 cups (210g) unbleached all purpose flour
- 3/4 cup (105g) whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/3 cup (75g) granulated sugar
- 1 1/2 cups (170g) dried currants (or the equivalent measure of raisins)
- 1/2 to 2 tsp caraway seeds (depending on if you want a hint or a hit!)
- 1 large free range egg
- 1 cup (227g) buttermilk, yogurt or sour cream (I used a mix of yogurt and milk)
- 6 TBS (85g) butter melted or 1/3 cup (67g) vegetable oil
- coarse sugar for sprinkling on top (I used demerara/turbinado)
The King Arthur site actually recommended the use of white whole wheat flour. I have never seen such a thing and so I just used regular whole wheat flour. I always buy unbleached all purpose flour.
My sugar is organic granulated sugar, which I buy from Costco in big bags. It is not white, but a golden color. I buy my currants online from Amazon. If you like or cannot get them, you can use raisins in their place.
I use regular salted butter. You can also use oil in this recipe if you don't want to to the trouble of melting butter. I use free range eggs.
Buttermilk can be problematic for some people to buy. What I loved about Ireland was that you could buy buttermilk by the liter. In the UK, it was only available in small 1 cup sized containers. I bought my buttermilk from an Irish store in a much larger container.
You can also make your own buttermilk substitute very easily, in one of two ways. You can add 1 TBS of white vinegar or lemon juice to a jug and add milk to the measure that you need. Leave to clabber for five minutes.
Another way is to mix together equal parts of plain yogurt and milk. This is generally what I do when I don't have any buttermilk in the house. Obviously if you have it, using buttermilk itself is ideal.
One important component of this bread is the caraway seed. You can omit it if you don't like it. You can use any where from 1/2 tsp to 2 tsp of them. Obviously the more you use the more you will taste their flavor.
Generally speaking, one thing that I try to do for most of my baking is to make sure all of my ingredients are at room temperature, unless otherwise specified. Some recipes do require the use of cold butter, etc. But they will say that.
Normally I will bring all of my dairy ingredients to room temperature. This really helps to ensure perfect results. So butter, milk, eggs, oil, etc. all room temperature, unless otherwise specified.
HOW TO MAKE IRISH SODA BREAD MUFFINS
If you pretty much follow the rules for making muffins, then you cannot go wrong. Do not overmix or you risk creating tough muffins. Mix wet and dry ingredients together only until evenly moistened.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a standard muffin tin really well, or line with papers and butter the papers.
Whisk both flours, the soda, the baking powder, salt, sugar, caraway seed, currants or raisins together in a medium sized bowl, combining well.
Whisk the egg, buttermilk and melted butter together in another bowl. (Or the substitutions)
Add the wet ingredients to the dry ingredients and quickly combine, using a few strokes with a bowl scraper or a large spoon. Mix only until everything is moistened. Do not overmix. The batter will be quite stiff.
Spoon the batter into the muffin cups, dividing it equally. It will look mounded in the cups. Sprinkle some of the coarse sugar on top.
Bake for 20 minutes until golden brown. A skewer inserted in the center should come out clean.
Remove from the oven and tip the muffins in the pan. Leave for five minutes and then remove to a wire rack to cool completely. Serve plain or with some butter and jam.
I was really pleased with the way these turned out. I enjoyed one for my lunch today with some soft butter and some of my precious English Marmalade. I was in heaven.
I will share some with my neighbor and then freeze the rest to have on Saint Patrick's day proper! These were delicious! It might look like a lot of currants, but this was just the right amount!
If you are interested in cooking a full sized Irish Soda Bread you can find my other recipes here:
TRADITIONAL IRISH SODA BREAD - This is a simple classic bread in many Irish households. Perfect for mopping up gravies and stews and for serving alongside of hearty broths and soups! It is also pretty wonderful served warm, buttered, and spread with jam or honey, meant to be washed down with copious cups of hot tea!
SMALL BATCH IRISH SODA BREAD - A smaller loaf for a smaller family. This is a traditional white, fruited loaf that breaks into four lovely pieces to enjoy as you wish.
IRISH SODA BREAD - The white flour non-fruited version. Quick, easy and tasty, this version is just as much at home next to the soup or stew bowl as it is spread with butter and jam. Delicious either way!
Yield: 12
Irish Soda Bread Muffins
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Mini muffin sized soda breads that are loaded with dried currants (or raisins) with just a hint of caraway seed. Perfect for enjoying with a hot cuppa, split and spread with butter and your favorite jam.
Ingredients
- 1 1/2 cups (210g) unbleached all purpose flour
- 3/4 cup (105g) whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/3 cup (75g) granulated sugar
- 1 1/2 cups (170g) dried currants (or the equivalent measure of raisins)
- 1/2 to 2 tsp caraway seeds (depending on if you want a hint or a hit!)
- 1 large free range egg
- 1 cup (227g) buttermilk, yogurt or sour cream (I used a mix of yogurt and milk)
- 6 TBS (85g) butter melted or 1/3 cup (67g) vegetable oil
- coarse sugar for sprinkling on top (I used demerara/turbinado)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a standard muffin tin really well, or line with papers and butter the papers.
- Whisk both flours, the soda, the baking powder, salt, sugar, caraway seed, currants or raisins together in a medium sized bowl, combining well.
- Whisk the egg, buttermilk and melted butter together in another bowl. (Or the substitutions)
- Add the wet ingredients to the dry ingredients and quickly combine, using a few strokes with a bowl scraper or a large spoon. Mix only until everything is moistened. Do not overmix. The batter will be quite stiff.
- Spoon the batter into the muffin cups, dividing it equally. It will look mounded in the cups. Sprinkle some of the coarse sugar on top.
- Bake for 20 minutes until golden brown. A skewer inserted in the center should come out clean.
- Remove from the oven and tip the muffins in the pan. Leave for five minutes and then remove to a wire rack to cool completely.
- Serve plain or with some butter and jam.
Thanks so much for visiting! Do come again!
Today I baked us another sheet pan recipe for our tea. Sheet Pan Macaroni and Cheese. It was a recipe that I had saved by Amanda Hesser on Food52. If you have never perused that site, I highly recommend you join it. It is a veritable cornucopia of delicious recipes and meal ideas.
As soon as I saw this recipe for Sheet Pan Mac and Cheese I bookmarked it as something I wanted to make. I love mac and cheese and I love sheet pan suppers. The idea that you could combine those two ideas was really appealing to me.
Macaroni and Cheese is one of my absolute favorite things to eat. I try not to have it very often because really, its quite high in fat and not that good for you, but every now and then I cannot help myself.
It is not something that my mother ever made for us when I was growing up. I am not sure why.
We did have macaroni, on occasion, but it was always served plain, mixed with tomatoes and ground beef as a sort of goulash. Never with cheese. The closest we ever came to mac and cheese was the occasional treat of the blue boxed mac and cheese. That was a very rare treat.
To be honest, I was rather fussy when it came to cheese when I was growing up. I didn't mind processed cheese, but I was too afraid to get stuck into "real" cheese. Mom would buy some cracker barrel at Christmas, but I could never be tempted to eat it.
It wasn't until I got married that I started to sometimes cook with "real" cheese and came to enjoy it. And, of course, when I moved over to the UK and got to taste really GOOD cheese, I fell in love with it.
I remember when I first moved to the UK, I would go to the Chester City Market to shop. They had all sorts of stalls in there. Meat/butchers, fish mongers, green grocers, bakers, and a beautiful cheese shop. They would sell sandwich sized bags of crumbled cheese ends for 50 pence. You never really knew what kind of cheese it was. It was just marked cheese.
It was a really good price really and I always picked up a few bags that I would then bring home and make us some mac and cheese, or cheese on toast or cheese filled omelets with. So good.
You can't live in a country that produces the best cheddar in the world and not fall in love with it! Then when I cooked at the Manor, I used to be responsible for putting together cheese trays to close their Dinner Parties with. You had to know what you were eating in order to put together a tasty tray.
I got to try and taste an abundance of different cheeses and really good cheeses to be honest. I really did fall in love with all sorts of cheese and have quite an experienced palate now. I love cheese.
One of the nicest ones I got to try was this one that their daughter's In-Laws had brought over from Germany. I think it was called Tete de Moine. It was a semi hard washed rind cheese and was secured on a board with a metal pole running up the centre of the cheese round which was attached to a cheese cutter handle. This tool was called a Girolle. It scraped around the surface of the cheese, paring it into thin rosettes, which greatly resembled carnation flowers. Very yummy.
That is not the cheese used for this very delicious Sheet Pan Mac and Cheese. For this you will want two strengths of a good cheddar cheese. And quite a lot of it. (Yes, it is very naughty!)
WHAT YOU NEED TO MAKE SHEET PAN MACARONI AND CHEESE
Other than a good sturdy sheet pan, basically only a very few ingredients.
- 1 TBS butter
- 12 ounces (3 cups/340g) extra sharp cheddar cheese, coarsely grated
- 12 ounces (3 cups/340g) sharp cheddar cheese, coarsely grated
- 4 cups (454g) elbow macaroni (or other small shape)
- 1/8 tsp cayenne pepper, plus more to garnish
- salt and black pepper to taste
- 2/3 cup (160ml) whole milk
Do try to get the best cheddar possible for this, both a strong and an extra strong (Old and Extra Old). You won't regret it. Also don't be tempted to use anything less than a whole milk for this recipe.
Whole milk will give you the rich result that you want. In for a penny in for a pound. You've got all that cheese, why quibble over full fat milk. This is not a recipe you want to be figuring out the calories and fat content of!
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.
If your pan is too small, your macaroni cheese won't get as crunchy. I don't know about you, but cheese crunch is one of my favorite things!
HOW TO MAKE SHEET PAN MACARONI AND CHEESE
I was amazed at how very easy this was to make. The hardest part is grating all the cheese!
Preheat the oven to 475*F/246*C/ gas mark 4. Using the TBS of butter, generously grease a rimmed sheet pan that measures 11-inches (28cm) by 17-inches (44 cm). Set aside.
Cook your macaroni according to the package directions, knocking 2 minutes off the cook time. Drain well, rinse, drain again. Pour the macaroni into a bowl.
Grate your cheeses and combine. Remove 2 heaped cups (2 1/4 cups/260g) and reserve. Toss the remainder into the bowl with the macaroni. Add salt, pepper and the cayenne pepper, again tossing to combine.
Spread the macaroni mixture into the baking sheet, spreading it out evenly. Pour the milk evenly over the surface. Sprinkle the reserved cheese evenly over top.
Sprinkle on some additional cayenne pepper if desired.
Bake for 15 minutes, uncovered, until golden brown and crisp in areas. Serve hot.
If you are looking for crisp, cheesy decadence, you really can't go wrong with this recipe. Its deliciously indulgent, with a lovely amount of crunchy bits, both on the bottom and the top.
Rich. Rich. Rich.
You probably don't want to know the fat and calorie content. I sent a goodly part of this home with my sister. It was really delicious and I didn't think I could be trusted not to do myself some serious harm with it in the house!
This makes a wonderful, once in a blue moon treat!
If you are looking for something not quite so indulgent, might I suggest the following:
SKINNY MAC & CHEESE - Lower in fat and calories, high in fiber and protein, but not compromised in flavor in any way. If you are wanting to indulge in Mac and Cheese without going over the top, this could be your Mac and Cheese. Its really very good.
BROCCOLI & CAULIFLOWER MAC & CHEESE - This is a delicious way to indulge your need for mac and cheese and at the same time get in two of your five a day. There is roughly half as much vegetables in this as there is macaroni, which helps to cut back on the carbs. This really is delicious and is one of my favorites!
Yield: 6
Sheet Pan Mac & Cheese
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
All I can say is oh my goodness! This is the cheesiest. Decadent.
Ingredients
- 1 TBS butter
- 12 ounces (3 cups/340g) extra sharp cheddar cheese, coarsely grated
- 12 ounces (3 cups/340g) sharp cheddar cheese, coarsely grated
- 4 cups (454g) elbow macaroni (or other small shape)
- 1/8 tsp cayenne pepper, plus more to garnish
- salt and black pepper to taste
- 2/3 cup (160ml) whole milk
Instructions
- Preheat the oven to 475*F/246*C/ gas mark 4. Using the TBS of butter, generously grease a rimmed sheet pan that measures 11-inches (28cm) by 17-inches (44 cm). Set aside.
- Cook your macaroni according to the package directions, knocking 2 minutes off the cook time. Drain well, rinse, drain again. Pour the macaroni into a bowl.
- Grate your cheeses and combine. Remove 2 heaped cups (2 1/4 cups/260g) and reserve. Toss the remainder into the bowl with the macaroni. Add salt, pepper and the cayenne pepper, again tossing to combine.
- Spread the macaroni mixture into the baking sheet, spreading it out evenly. Pour the milk evenly over the surface. Sprinkle the reserved cheese evenly over top.
- Sprinkle on some additional cayenne pepper if desired.
- Bake for 15 minutes, uncovered, until golden brown and crisp in areas. Serve hot.
Thanks so much for visiting! Do come again!
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