Total recipe

Calories~4,150 kcal

Protein~155 g

Carbs~455 g

Fat~185 g

Fiber~28 g

Sugar~62 g

6 servings

Calories~692 kcal

Protein~26 g

Carbs~76 g

Fat~31 g

Fiber~5 g

Sugar~10 g

Creamed Corn Mac and Cheese with Tomato Salsa

Ingredients

  • 1 tbsp olive oil

  • 60g unsalted butter, plus 1 tsp

  • ½ tsp smoked paprika

  • 2 (340g) tins sweetcorn, drained

  • 1 litre semi-skimmed milk, plus 2 tbsp

  • 350g macaroni

  • 60g plain flour

  • 1 tsp English mustard

  • 250g extra-mature cheddar, grated

  • 500g baby vine tomatoes, roughly chopped

  • 15g basil, leaves shredded

Directions

  • Step 1

    Heat the olive oil and 1 tsp butter in a large ovenproof pan over medium-high heat. Stir in the paprika, then add the corn and cook for 8-10 mins, stirring occasionally, until deeply golden and starting to blister.

  • Step 2

    Reserve a third of the corn for the topping, then blitz the rest with 2 tbsp milk until smooth.

  • Step 3

    Preheat the oven to 200°C/ 180°C fan/gas 6. Boil the pasta for 2 mins less than pack instructions.

  • Step 4

    Meanwhile, wipe the corn pan clean and return to the heat with the remaining butter. Add the flour and stir with a wooden spoon for 2 mins or until you have a thick paste that comes away from the sides of the pan. Remove from the heat, switch to a small whisk, and gradually whisk in the milk. Return to the heat and bring to a simmer, whisking for 5-8 mins until thick enough to coat the back of a spoon (it won’t be as thick as a regular white sauce.)

  • Step 5

    Stir in the blended corn, cook for 1 min more, then remove from the heat. Stir in the mustard and most of the cheese until melted and smooth. Season generously.

  • Step 6

    Drain the pasta, reserving a mug of the water. Stir the pasta into the sauce and mix until evenly coated, adding a splash of pasta water to loosen. Spoon over the reserved corn, then scatter with the remaining cheese. Bake for 30 mins until bubbling and golden.

  • Step 7

    For the salsa, combine the tomatoes, basil and extra-virgin olive oil in a bowl with a big pinch of sea salt; set aside to let the flavours mingle while the macaroni cheese cooks.

  • Step 8

    Remove the macaroni cheese from the oven and leave to stand for 10 mins. Serve with the salsa on the side for spooning over.