Cook-A-Long Mac and Cheese With Corn Salsa
Mac and Cheese With Crunchy Corn Salsa
3T extra virgin olive oil
1 large onion, roughly chopped
250g bacon, roughly chopped
3 cups of milk
Salt and freshly ground black pepper to taste
200g 7 month old mature cheddar, grated
100g smoked provolone cheese, roughly chopped
300g macaroni, cooked
Panko bread crumbs to top (about 100g)
For the charred corn salsa:
2T extra virgin olive oil
3 cups corn
4 garlic cloves, finely chopped
3 spring onions thinly sliced
4T coriander, roughly chopped
6T Woolworths Tangy tomato chutney
3T chipotle Tabasco
Heat the oil over a medium heat before adding the onions and browning with the bacon. Remove most of the bacon and onion from the pan, leaving some behind will be fine. Add the butter and flour to the same pan and begin melting together.
Continue stirring the butter and flour together to cook the flouriness out of the mixture.
Slowly begin adding the milk 1 cup at a time while whisking to prevent any lumps forming. Once all the milk has been mixed in slowly begin adding the cheese, slowly stirring to incorporate it into the sauce.
Toss the sauce with the cooked noodles and add to a baking dish. Sprinkle over the panko crumbs before placing in an oven preheated to 180C. Allow the bake to cook for 30 minutes or until golden brown.
For the corn salsa: Heat the oil over a medium heat and add the corn. Begin toasting in the pan before adding the garlic, spring onion. Toss together while cooking through the garlic and spring onions.
Add the coriander, tomato chutney and finish off with the chipotle Tabasco.
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