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Creamed corn macaroni cheese with garlic pangratto
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500g macaroni pasta
350g sweetcorn, fresh or frozen
2 cloves garlic
50ml double cream
250g Essential Mature Cheddar, grated
For the pangratto
2 tbsp olive oil
50g course breadcrumbs
½ tsp chilli flakes
1 clove garlic, grated
1. Preheat the oven to 220ºC, gas mark 7. Bring a large pan of salted water to the boil, then add the macaroni and cook for 1 minute less than stated on pack instructions. Drain, reserving the cooking water in a jug, and return to the pan.
2. Meanwhile, put the sweetcorn and whole (peeled) garlic cloves into a small saucepan and cover with boiling water. Simmer for 10 minutes, until the corn is cooked and soft.
3. Drain and put into a food processor along with the cream, butter and some freshly ground black pepper. Purée until smooth and creamy, adding around 125ml of the pasta cooking water to create a thick sauce. Stir in 200g of the cheese and allow it to melt. Season. Coat the cooked pasta in the sweetcorn sauce, then transfer to a large ovenproof dish. Sprinkle with the remaining 50g cheese.
4. For the pangratto, heat the olive oil in a small frying pan and fry the breadcrumbs, chilli flakes and garlic together until crisp, then sprinkle over the top of the pasta. Bake for 15-20 minutes, until hot and bubbling. Serve immediately.
Typical values per serving:
This recipe was first published in September 2020.