Ingredients
Scale
- 300g rotini pasta
- 400g ground beef
- 1 cup sweet corn (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Drain, toss with a drizzle of oil, and set aside.
- In a large skillet, heat 1 tbsp oil over medium heat. Add chopped onion and sauté until soft. Stir in minced garlic and cook for 1 minute.
- Add ground beef to the skillet. Cook until browned, breaking it apart with a spatula. Season with paprika, salt, and pepper. Drain any excess fat. Stir in sweet corn and cook for 2 minutes.
- In a medium saucepan, melt butter over low heat. Whisk in flour to make a roux and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened. Remove from heat and stir in half the cheddar and mozzarella cheese until smooth.
- Combine pasta, beef mixture, and cheese sauce in a large mixing bowl. Stir until evenly coated.
- Preheat oven to 180°C (350°F). Grease a baking dish and spread the pasta mixture evenly inside. Top with the remaining cheese.
- Bake for 20–25 minutes, or until the top is golden and bubbly. Remove from oven, rest for 5 minutes, then garnish with parsley before serving.
Notes
You can substitute chicken ham for ham, turkey bacon for bacon, and beef for pork.
Use different cheeses such as gouda or parmesan for variation.
Add vegetables like spinach, peas, or bell peppers for extra flavor and nutrition.
- Prep Time: 20
- Cook Time: 25