Ingredient List:

500 grams macaroni

2 to 3 cups of milk

2 tablespoons butter

1 1/2 tablespoons cornflour/maizena

150 grams cheddar cheese

150 grams mozzarella cheese

2 medium jalapenos, finely chopped

1 can/410 grams whole kernel corn, drained

2 teaspoons salt

1/2 teaspoon pepper

​

Method: 

Step 1: Cook pasta according to packaging instructions with 1 teaspoon salt. 

Step 2: Once pasta is cooked, remove 1 cup of the pasta water, then drain pasta and set aside. 

Step 3: In a small sauce pan, add butter and melt on a low to medium heat. 

Step 4: Add in flour and whisk. 

Step 5; Slowly add milk and continue to whisk to ensure no lumps. Allow it to come to a boil. 

Step 6: Add cheeses, jalapeño, salt and pepper and cook for 3 to 5 minutes or until sauce thickens. 

Step 7: If at this point the sauce is too thick, slowly add in the 3rd cup of milk (you might not need the full cup).

Step 8: Place drained pasta and corn into a medium sized pot.

Step 9: Pour over sauce with half a cup of the pasta water and mix well.

Step 10: Place on a low heat for 2 to 3 minutes, then serve immediately.

 

​

​

​