Triple cheese macaroni with spicy corn, a simple and easy weekday dinner.

Ingredients

• 250 g (2 cups) dried macaroni
• 1 x 410g can Rhodes Quality Whole Kernel Corn, drained
• 230 g (1 cup) cream cheese
• 5-10 ml sriracha spice
• 65 ml (¼ cup) chopped flatleaf parsley
• Salt and freshly cracked black pepper
• 65 ml (¼ cup) butter
• 5 ml (1 tsp) mustard powder
• 5 ml (1tsp) onion powder
• 45 ml (3 Tbsp) flour
• 375 ml (1½ cup) milk, warm
• 1 x 410 g can Rhodes Quality Sweetcorn
• 250 ml (1 cup) mozzarella cheese, grated
• 250 ml (1 cup) cheddar cheese, grated

Method

1. Bring a large pot of salted water to a boil and cook the macaroni as per the packet instructions.
2. Drain well and set aside.
3. Place the drained Rhodes Quality Whole Kernel Corn in a bowl. Add the cream cheese and half of the parsley and mix well.
4. Season to taste with the sriracha spice, salt and pepper.
5. In a medium saucepan, melt the butter.
6. Add the mustard and onion powders.
7. Add the flour and stir to mix with a wooden spoon.
8. Whisk in the hot milk and continue whisking until the sauce is smooth and thick.
9. Remove from the heat and whisk in half of the mozzarella cheese and half of the cheddar cheese.
10. Stir in the Rhodes Quality Sweetcorn.
11. Once the cheese is melted, season the sauce to taste.
12. Spoon the macaroni into a baking dish.
13. Add the cream cheese corn and stir to mix.
14. Pour over the cheese sauce.
15. Sprinkle the remaining cheddar cheese, mozzarella cheese and parsley over the top of the pasta.
16. Bake in a preheated oven at 180°C for 20 minutes or until bubbling and the top is crisp.
17. Serve hot.

Servings

Serves 4 – 6

Cooking Times

Prep Time: 20 minutes
Cooking Times: 45 minutes