Elote Pasta Bake

Bring a large pot of salted water to a boil and cook the pasta until just al dente according to the package instructions. Drain well and set aside.

Meanwhile, melt 20 g of the butter in a large pan over medium heat. Stir in the mustard powder, smoked paprika, and cayenne, and cook for 30 seconds until fragrant. Add the flour and cook for 1 to 2 minutes, stirring constantly. Gradually pour in the milk, whisking as you go, until the sauce is smooth. Bring to a gentle simmer and cook until slightly thickened.

Take the sauce off the heat and stir in the cheddar and soured cream until fully melted and smooth. Mix in the chopped jalapeños and season to taste. In a separate frying pan, melt the remaining 30 g butter over medium heat and cook the sweetcorn for 5 to 6 minutes, stirring often, until lightly charred.

Reserve a small handful of the charred sweetcorn for topping, then fold the rest into the cheese sauce with the cooked pasta and sliced spring onions. Transfer to a baking dish, scatter over the mozzarella and reserved sweetcorn, and place under a hot grill for 5 to 6 minutes until golden and bubbling. Let the pasta bake rest for 10 minutes before serving.