Elote-Inspired Mac n Cheese
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Recipe Intro From chefmarinie
It’s spicy, cheesy, and crunchy.
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Recipe Card
ingredients
- 300 grams macaroni
- Water, for boiling
- 50 grams butter
- 2 garlic cloves, minced
- 2 ears of corn, kernels only
- 1 heaping teaspoon paprika
- 1/2 teaspoon chili powder
- Handful of chopped pickled jalapeño
- 50 grams flour
- 450 ml milk
- Salt, to taste
- 60 grams Red Leicester cheese, grated
- 60 grams mozzarella cheese, grated
- 30 grams crumbled cotija cheese or feta
- Handful chopped coriander (or cilantro)
- Sprinkle of chilli powder (optional)
Method
Step 1
Boil the macaroni according to packet instructions. Once cooked, drain and set aside (add oil or butter to the pan to prevent the macaroni from sticking).
Step 2
Melt half the butter in a pan over a medium heat and add the minced garlic. Stir for about a minute before adding the chopped sweet corn. Cook for a further 2-3 minutes before adding the spices and chopped jalapeño. Continue stirring and take off the heat once the sweetcorn has softened (this will take an additional 5 minutes).
Step 3
Set the cooked corn aside. In the same pan, melt the remaining amount of butter and whisk through the flour and milk to form a béchamel. Cook over a low heat and continue whisking until the consistency thickens.
Step 4
Stir in the grated cheeses until melted. Then add the cooked corn, pasta and mix until all is well combined.
Step 5
Top with crumbled cheese, chopped coriander and a sprinkle of chilli powder (optional).