Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Tex-Mex Mac & Cheese with Chipotle Queso Sauce
A chipotle queso built on a cornflour and milk base, so it stays smooth rather than splitting. Black beans through the middle, then twenty minutes in the oven for a golden top.
Camilla Gobourn
Feeds: 4
35 minutes
Ingredients
- 300g radiatori pasta
-
Olive oil
-
3 spring onion, finely chopped
-
1-2 tbsp chipotle paste
-
1 tbsp tomato purée
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika
-
15g cornflour
-
500ml semi-skimmed milk
-
150g M&S cheddar, grated (plus extra for topping)
-
1 x 400g tin black beans, drained and rinsed
-
1 x 200g tin sweetcorn, drained and rinsed
-
Salt and black pepper
-
Crispy onions
- To serve
-
Fresh coriander, leaves picked
-
Jarred jalapeños slices
Radiatori
From: £4.95
Method
1
Cook the radiatori in salted boiling water until al dente, then drain.
2
Heat the olive oil in a large pan and soften the spring onion for 2 minutes until fragrant. Stir in the chipotle paste, tomato purée, garlic powder, onion powder and smoked paprika, cooking for 1 minute to bring out the smoky depth.
3
Mix the cornflour with a splash of the milk to form a smooth paste, then pour into the pan along with the remaining milk. Stir continuously until the sauce thickens into a silky, pourable consistency. Add the cheddar and stir until melted and glossy. Taste to season with salt and pepper.
4
Fold through the cooked pasta, black beans and sweetcorn. Top with a handful of extra cheddar and crispy onions.
5
Place in the oven for 20 minutes until golden and bubbling. Finish with fresh coriander and jalapeños.
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