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Ingredients
Method
- 50g butter
- 1 tsp mustard powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 20g flour
- 350ml milk
- 200g grated cheddar
- 100g soured cream
- 25g pickled jalapenos, chopped
- 250g spirali pasta
- 2 sweetcorn cobs, kernels removed
- 2 sliced spring onions
- 125g grated mozzarella cheese
- Add 20g butter, mustard and spices to a large pan and cook for a minute or two. Sprinkle in the flour, cook for 2 mins more, then slowly add the milk and stir to make a smooth sauce. Remove from the heat and stir in the cheddar and soured cream, then add the chopped jalapenos and season well. Cook the pasta in a separate pan according to package instructions, then drain well.
- Melt the remaining butter in a frying pan and cook the corn kernels for 5 mins or until golden and charred. Pour most of the corn into the cheese sauce, mix in the cooked pasta and the spring onions, and stir to combine. Heat the grill to high, then add the pasta mixture to a baking dish and top with the grated mozzarella and the remaining corn. Slide under the grill and cook for 6 mins or until golden and bubbling. Serve immediately with your choice of salad.
20 mins
4 serving
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