Elote-style mac & cheese
handful of corianderroughly chopped
Ingredients · Servings 4
- 1 tbsp olive oil
- 4 spring onions finely sliced
- 2 garlic cloves sliced
- 1 tbsp mild chilli powder plus extra to serve
- 340g can sweetcorn drained
- 300g macaroni
- 1 litre vegetable stock
- 200g soured cream
- 150g cheddar grated
- 200g feta crumbled
- 1 lime zested and juiced
- handful of coriander roughly chopped
Method · 1 h 5 min
- Heat the oven to 200C/180C fan/gas 6. Toss the oil, spring onions, garlic, chilli powder and sweetcorn together in a roasting tin and cook in the oven for 15 mins until the corn is beginning to char.
- Stir the macaroni into the tin and pour over the stock. Return to the oven for 15 mins until the pasta has absorbed most of the stock.
- Stir in the soured cream, cheddar, 150g of the feta, the lime zest and juice and plenty of seasoning. Sprinkle over the remaining 50g feta and a little extra chilli powder. Return to the oven for 10-15 mins until the macaroni cheese is golden and bubbling. Sprinkle over the chopped coriander to serve.
kcal773
fat39g
saturates22g
carbs70g
sugars12g
fibre8g
protein31g
salt2.84g
