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red leicester and green chilli mac 'n' cheese with crispy corners topping

Recipe by Lily Ghodrati (@LilyGBakes)

Ingredients 

  • 1 large onion, sliced

  • 1 tablespoon olive oil

  • 2 teaspoons brown sugar

  • 2½ teaspoons balsamic vinegar

 

  • Butter, for greasing

  • 225g dried macaroni

  • 200g grated Red Leicester cheese, divided

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon + ½ teaspoon flour

  • ¾ teaspoon mustard powder

  • A dash of chilli powder

  • 1 green chilli, finely chopped

  • 80g Greek yoghurt

  • 1 egg, lightly beaten

  • 120ml milk

  • 240ml double cream

  • ½ teaspoon Worcestershire sauce

  • Corners sea salt popcorn crisps, broken into pieces

Method

  • Heat the olive oil in a frying pan over a low heat. Add the sliced onion with a pinch of salt and cook very slowly for about 15 mins, stirring every so often to prevent the onions from burning.

  • Once onions are softened and slightly golden, add the brown sugar and balsamic vinegar. Cook over a low heat for a further a 10 mins, stirring occasionally until onions are caramelised. Set aside.

 

  • Preheat oven to 180°C/350°F/Gas mark 4

  • Grease a baking dish with some butter.

  • Boil the macaroni in a pot of salted water for 3 minutes only. Drain and transfer to a mixing bowl.

  • Stir in 115g of the grated Red Leicester cheese. Set aside.

  • In a separate medium sized bowl, whisk together the salt, black pepper, flour, mustard powder and chilli powder.

  • Add the Greek yoghurt and egg. Whisk until smooth.

  • Add the milk, double cream, Worcestershire sauce and green chilli. Whisk together until well combined.

  • Fold the creamy mixture into the macaroni then stir in the caramelised onions.

  • Pour mixture into greased baking dish.

  • Sprinkle the broken crisps evenly over the macaroni followed by the remaining Red Leicester cheese. 

  • Bake for 30 minutes.

  • Allow to cool slightly before serving.