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£1.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,598kJ/ 621kcals |
---|---|
Fat | 31g |
Saturated Fat | 16g |
Carbohydrates | 62g |
Sugars | 3.4g |
Fibre | 5.6g |
Protein | 22g |
Salt | 1.2g |
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