Tuesday, September 24, 2013

Sweet corn Mac & Cheese


Today, I have an Italian recipe for you today. Sweet corn mac and cheese with herbs.

Two 8-ounce cans creamed corn
1 cup milk
1/4 teaspoon onion powder, optional
1 heaping tablespoon cornstarch
Pinch ground nutmeg
Salt and ground black pepper
Mixed herbs 1/2 tbsp
2 cups elbow macaroni
8 ounces grated mild yellow Cheddar
12 ounces grated mozzarella

Method :- In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.

Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and mixed herbs if using. Remove from the heat, cover and keep warm.

Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella . Add the sweet corn cheese mix. This can be served now or can be baked over oven and served.

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