Elote-style mac & cheese
Serves 4
Easy
Prep:
Cook:
Transform elote – the classic spicy corn street food from Mexico – into an extra-creamy, flavour-packed macaroni cheese. This is comfort food at its best
Skip to ingredients
Units:
- 1 tbsp olive oil
- 4 spring onionsfinely sliced
- 2 garlic clovessliced
- 1 tbsp mild chilli powderplus extra to serve
- 340g can sweetcorndrained
- 300g macaroni
- 1 litre vegetable stock
- 200g soured cream
- 150g cheddargrated
- 200g fetacrumbled
- 1 limezested and juiced
- handful of corianderroughly chopped
Nutrition: Per serving
- kcal773
- fat39g
- saturates22g
- carbs70g
- sugars12g
- fibre8g
- protein31g
- salt2.84g
Method
step 1
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.
step 2
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.
step 3
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.
