Spicy and smoky macaroni cheese with sweetcorn

Instructions

1. Heat the oven to 175°C.
2. For the corn: Place the whole corn on a tray and cook in the oven for 40 minutes, turning every 10 minutes so all 4 sides have had a turn.
3. Remove from oven and let cool until it’s a temperature at which you can handle it. Peel the corn and trim the ends and cut in half as it is easier to handle. I know you will want to stand the corn on its end and cut down but resist the urge! With the corn on its side place your knife in one of the lines in between 2 rows of kernels and then slowly cut around the cob that way. By doing this you end up with all perfect kernels and not those unsightly little pieces that cutting straight down produce.
4. Meanwhile, for the sauce: Melt the 25 g butter in a medium-sized saucepan over a medium heat. Add the flour and cook until it just begins to smell nutty and has no colour. Add the milk and cook, constantly stirring, until it begins to boil and then turn down and simmer for 5-10 minutes until the flour is cooked out and it has thickened a little. Be careful not to burn the bottom so keep stirring. This sauce is not very thick so don’t worry! Stir in the cheddar and chipotle and season.
5. For the pasta: Bring a large pot of salted water to the boil and add the pasta, stir and cook the directions on the packet. Once the pasta is just al dente, drain in a colander.
6. To serve: Heat the clarified butter in a large non-stick pan over a medium to high heat and add the corn and some salt and pepper. Cook for 2 minutes then add the macaroni and cook for about another 2 minutes. Add enough of the sauce so that it is well coated but not sloppy, heat through and check the seasoning. Finally toss through the chives, reserving a little to garnish if desired, stir through the mozzarella cubes and serve immediately in a large bowl.