Sweet corn & macaroni cheese with smoked mozzarella & chipotle

Sweet corn & macaroni cheese with smoked mozzarella & chipotle

4 as part of a shared meal
Chris Middleton

This dish is great for winter and proving to be a crowd favourite. The key is to stir in the diced smoked mozzarella just before serving, so when people spoon out a serve it is stringy and stretchy.


Quantity Ingredient
2 cobs sweet corn, in their husks
250g macaroni
50g ghee
3 tablespoons finely sliced chives
200g scamorza, cut into 1 cm cubes, (smoked mozzarella)

Chipotle sauce

Quantity Ingredient
25g butter
25g plain flour
500ml milk
100g cheddar, grated
1 tablespoon pureed and strained chipotle chillies in adobo sauce, (see Note)


  1. For the corn

    Heat the oven to 175°C. Place the whole cobs on a baking tray and bake for 40 minutes, turning every 10 minutes so all four sides have had a turn. Remove from the oven and leave until to cool enough to handle.
  2. Peel the husks off the corn and trim the ends. Cut each cob in half, into two smaller cobs, to make them easier to handle. With the corn on its side, place your knife in one of the lines in between two rows of kernels, then slowly cut around the cob that way. By doing this you end up with all perfect kernels — not those unsightly little pieces that cutting straight down produces.
  3. For the chipotle sauce

    Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, until it just begins to smell nutty but has not coloured. Add the milk and stir constantly until it begins to boil. Reduce the heat and simmer for 5–10 minutes, or until the flour taste has cooked out and the sauce has thickened a little. This sauce isn’t very thick, so don’t worry — just keep stirring so the bottom doesn’t burn. Stir in the cheese and chipotle. Season with sea salt and freshly ground black pepper.
  4. For the macaroni

    Bring a large saucepan of salted water to the boil. Add the pasta, stir, then cook according to the directions on the packet. Once the pasta is just al dente, drain in a colander.
  5. To serve

    Heat the ghee in a large non-stick frying pan over medium–high heat. Add the corn and season with salt and pepper. Cook for 2 minutes, then add the macaroni and cook for another 2 minutes. Stir in enough chipotle sauce so the pasta is well coated but not sloppy. Heat through and check the seasoning.
  6. Toss the chives through. Finally, stir the mozzarella through. Serve immediately, in a large bowl.


  • Chipotle are smokedried ripe jalapeño chillies. You can find them cooked in a rich, smoky, spicy sauce called adobo, sold in tins at good south american food stores.
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