Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 50 g butter
  • 1 smal white onion
  • 5 cloves garlic
  • 600 g pasta
  • 3 tbsp plain flour
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 750 ml milk
  • 300 ml sour cream
  • 250 g cheddar cheese
  • 2 roasted red peppers
  • 275 g sweetcorn
  • 2 tsp chipotle paste
  • Salt and pepper (to toaste)
  • 4 tbsp jalapenos
  • 8 tbsp fried onions
  • 1 bunch coriander

Instruction

  • In a milk pan, heat the olive oil and butter until completely melted.
  • Finely dice the onion and mince the cloves of garlic before adding to the melted butter/oil mix.
  • Cook for 5 minutes until the onions have softened.
  • While the onions are cooking, add the pasta to a pan of boiling water and cook according to the packet's isntructions (for roughly 10-15minutes).
  • While the pasta is cooking and once the onions are cooked, add the flour and dried spices to the butter/onion mix.
  • Stir well until a dry pasta forms and the butter has been completely incorporated into the flour.
  • Next, add the milk to the paste a little at a time, stirring well each time first to create a smooth paste, then a thick sauce before adding the rest of the milk.
  • Keep the pan on a low heat and stir constantly for 5 - 10 minutes until the sauce has begun to thicken and coat the spoon.
  • Grate the cheese into the sauce and stir well until melted.
  • Finally, add the sour cream, roasted red peppers (sliced), sweetcorn and chipotle paste.
  • Stir well until all ingredients are fully combined and the sauce is thick and bubbling.
  • Test the sauce and add seasoning at this stage if needed.
  • By this point the pasta should be cooked.
  • Transfer the pasta into an oven dish and pop over the cheese sauce.
  • Pop under the grill on a medium heat for 10 minutes or until the top has turned golden.
  • Serve with fresh coriander, pickled jalapenos and crispy onions in small bowls to top the mac and cheese.