Creamed corn macaroni cheese with garlic pangrattato

Name: Creamed corn macaroni cheese with garlic pangrattato
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 500 g Essential Macaroni; 350 g sweetcorn, fresh or frozen; 2 garlic cloves; 50 ml Essential Double Cream; 50 g butter; 250 g Essential Mature Cheddar, grated

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Vegetarian

Serves6
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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Ingredients

500g Essential Macaroni
350g sweetcorn, fresh or frozen
2 garlic cloves
50ml Essential Double Cream
50g butter
250g Essential Mature Cheddar, grated

For the pangrattato

2 tbsp olive oil
50g coarse breadcrumbs
½ tsp chilli flakes
1 garlic clove, grated

Method

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.
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.
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.
For the pangrattato, 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.