Creamed Sweetcorn Mac & Cheese
Comfort food at its best, this creamed sweetcorn mac and cheese is everything you want from a cosy oven bake: creamy, cheesy and golden on top. Inspired by a recipe in Ocado magazine, it blends sweetcorn into the sauce for a delicious touch of sweetness, with smoked paprika, Dijon mustard and mature cheddar adding depth and flavour.
The reserved golden corn adds texture to the bubbling cheese topping, making this a lovely twist on a much-loved classic. Enjoy a generous bowl on its own, or serve with the fresh tomato and basil salad for a juicy, vibrant accompaniment. Perfect for a relaxed family supper.
Serves: Approximately 8
INGREDIENTS
1tbsp Olive Oil
60g butter, plus 1 tsp extra
1 tsp smoked paprika
2 x 340g tinned sweetcorn, drained. I love @bionaorganics
1l organic milk, plus ¼ cup
350g Macaroni, I used GF by Rummo
60g GF plain flour
1tbsp Dijon Mustard
225g mature cheddar + 25g for the topping
Tomato & Basil Salad
1 large punnet of cherry tomatoes, cut into quarters
1 small bunch of basil, leaves shredded
2 tbsp Extra Virgin Olive oil
METHOD
Heat the olive oil and the extra teaspoon of butter in a large ovenproof pan or skillet over a medium heat. Stir in the smoked paprika and cook for 1 minute. Add the drained sweetcorn and cook for 8–10 minutes, stirring occasionally, until golden and slightly blistered.
Reserve a third of the sweetcorn for the topping. Blend the remaining corn with the extra ¼ cup of milk until smooth.
Preheat the oven to 200°C / 180°C fan.
Wipe the pan clean and return it to a medium heat. Melt the remaining 60g butter, then add the flour. Stir with a wooden spoon for 2 minutes until you have a thick paste.
Remove the pan from the heat and gradually whisk in the 1 litre of milk until smooth. Return to the heat and bring to a gentle simmer, whisking frequently for 5–8 minutes, until the sauce is thick enough to coat the back of a spoon.
Stir in the blended sweetcorn and cook for another minute. Remove from the heat, then stir in the Dijon mustard and 225g cheddar until melted and smooth. Season to taste.
Meanwhile, cook the macaroni for 2 minutes less than the packet instructions. Reserve a mug of the pasta cooking water, then drain.
Stir the macaroni into the sauce until evenly coated, adding a splash of the reserved pasta water if needed to loosen it. Scatter over the reserved sweetcorn and the remaining 25g cheddar.
Bake for 30 minutes until bubbling and golden.
To make the salad, gently toss the quartered tomatoes with the shredded basil, extra virgin olive oil and a little salt.
Let the mac and cheese stand for 10 minutes before serving with the tomato and basil salad.
