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Mexi-Mac 'n' Cheese
“My take on the classic Mac ‘n’ Cheese is given a South American twist with the flavours of Mexico. Ideally use a Monterey Jack cheese if you can get it but failing that, a good mature Cheddar will do well.” – Paul Gayler, MBE
450g macaroni pasta
2 tb olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g pumpkin or butternut squash, peeled and cut in 1.5 cm cubes
275g cooked black turtle beans
3 tbsp coarsely chopped coriander
200g canned sweetcorn
1 large red pepper, deseeded and cut in 1.5 cm cubes
1 red chilli, deseeded and finely chopped
200g canned tomatoes (with juice)
2 tsp ground cumin
1 tsp smoked paprika
2 tbsp tomato purée
200g corn chips, coarsely crumbled
200g Monterey Jack cheese
1.Preheat the oven to 190c.
2.Grease a 30×22 cm oven proof dish with a little oil.
3.Cook the macaroni in boiling water until al dente, drain and set aside.
4.Heat the olive oil in a heavy based pan, add the onions, garlic and chilli and cook until lightly golden.
5.Add the peppers, pumpkin, black turtle beans, paprika, cumin and cook for 5 minutes.
6.Add the chopped tomatoes, tomato puree and sweetcorn, simmering for 25-30 minutes until the sauce has reduced and thickened, and flavours melded together.
7.Add the cooked macaroni and mix with the vegetables, stir in half the cheese, add the coriander and season to taste.
8.Transfer the mix to the oven proof dish, cover with the crumbled corn chips and the remaining cheese.
9.Bake in the oven for 20 minutes or until golden brown.
Leave to cool slightly, before serving with guacamole and sour cream.