Makes 8 servings

 

This is a delicious side dish that is great for bring to pot lucks and BBQ's.  Everyone loves it.

450g elbow macaroni (4 cups)

65g butter (1/4 cup)

35g plain flour (1/4 cup)

360ml semi skim milk (1 1/2 cps)

240ml heavy cream (1 cup)

1/2 tsp dry mustard powder

1/2 tsp onion powder (not salt)

1 tsp fine sea salt

1/2 tsp black pepper

1 (418g) tin of creamed corn (14.75oz)

1 (285g) tin of sweet corn kernels, drained (10 oz)

365g grated strong cheddar cheese (3 cups sharp cheddar)

90g grated Parmesan cheese (1/2 cup)

About 6 dry crackers buttered lightly and then crumbled

Put a large pan of lightly salted water on to boil.  Cook the macaroni in this according to the package directions.  While the macaroni is cooking, make the sauce.

Melt the butter in a largish saucepan. Whisk in the flour, until smooth. Cook for about a minute.  Whisk in the mustard powder, onion powder, salt and pepper.  Whisk in the milk and cream. Cook, whisking constantly, until the mixture bubbles and thickens.  Whisk in all but 60g (1/2 cup) of the cheddar and half of the Parmesan cheese.  Stir to melt. Stir in the creamed corn and the drained corn kernels. 

Preheat the oven to 220*C/425*F/ gas mark 7.  Butter a large shallow baking dish. (9 by 13 inch) 

Drain the macaroni well and stir it into the sauce. Pour into the prepared baking dish. Mix together the remaining cheddar and parmesan and sprinkle evenly over top.  Crumble the buttered cracker crumbs over top of all.

Bake for 20 to 25 minutes until golden brown.