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Macaroni & corn cheese

Method

  • Preheat oven to 150°-160°C fan forced (170°-180°C normal).
  • Cook the pasta in plenty of boiling water until al dente. Drain well and set aside.
  • To make the sauce, melt the butter in a large heavy-bottomed pot and stir in the flour until well combined and lightly coloured. Then add the hot milk all at once and vigorously whisk to reach sauce consistency, adding extra cold milk if needed. Add seasonings with 2 good handfuls tasty cheese and the cream. Gently cook until the cheese has melted, continually whisking. Taste for seasoning. Add the corn to the sauce and mix well, before stirring in the pasta. 
  • Spoon the mixture into a large gratin dish (or casserole) and sprinkle the pasta sauce evenly over the top. Then sprinkle with more tasty cheese and some parmesan, and cook in the oven for 10-15 mins until golden and bubbling.
  • Serve with a simple green salad on the side.

Ingredients

  • 400 gm tubular pasta
  • 3 tbsp unsalted butter
  • 3 tbsp plain flour
  • 3-4 cups hot milk
  • sea salt & freshly ground pepper
  • grated tasty cheese
  • a splash of cream (optional)
  • kernels from 4 corn cobs
  • tomato-based pasta sauce
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm