Creamy Chipotle Beef and Corn Pasta

Instructions

1. 1

   Peel and finely dice the onion. Weigh the corn and drain and weigh the banana peppers. Tear the American cheese into small pieces.

2. 2

   Put the water and 0.5 tsp salt in a saucepan of at least 5 litres. Cover and bring to a boil over high heat, allowing about 10–15 minutes. While the water heats, start cooking the beef.

3. 3

   Heat a 30 cm deep nonstick skillet with at least 4 litres capacity over medium-high heat for 1 minute. Add the beef and onion; cook for 10–12 minutes, breaking up the beef and stirring regularly, until the onion softens and the beef reaches 71°C/160°F on a food thermometer. Wash your hands and clean surfaces and utensils that contacted raw beef.

4. 4

   Reduce the skillet heat to medium. Stir in the corn, paprika, garlic powder, black pepper and remaining 0.5 tsp salt. Cook for 2 minutes, then turn off the heat and cover while the pasta cooks.

5. 5

   When the water boils, add the macaroni. Cook uncovered at a steady boil over medium-high heat for 9–11 minutes, or according to the packet, stirring occasionally, until just tender. Reserve exactly 200 ml cooking water, then drain the pasta.

6. 6

   While the pasta boils, blend the yogurt, chipotle pepper, adobo sauce and banana peppers in a blender until smooth.

7. 7

   Return the beef skillet to low heat. Add the drained pasta, cheese and 150 ml reserved pasta water. Stir gently for 2–3 minutes, until the cheese melts and coats the pasta.

8. 8

   Remove the skillet from the heat and let it stand for about 1 minute, until bubbling stops. Fold in the yogurt sauce and remaining 50 ml reserved pasta water until creamy. Do not boil after adding the yogurt. Divide between four bowls and serve immediately.