1Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
2Melt the butter over a medium heat in a saucepan. Add the flour and stir to form a roux, a thick floury paste, cooking for a few minutes.
3Meanwhile, preheat the grill to hot.
4Add the macaroni to the sauce and mix well. In another pan heat the canned chilli with the chopped tomatoes and the sweetcorn.
5Spoon the hot chilli mixture into an ovenproof dish and the top with mac ’n’ cheese.
6Sprinkle over the remaining cheddar and the mozzarella and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.
1 Can of Princes Beef Chilli
1 Can of Sweetcorn
1/2 Can of Chopped Tomatoes
250 g Macaroni
40 g Butter
600 ml Milk
40 g Plain Flour
250 g Cheddar (Grated)
100 g Grated Mozzarella