Mexican Mac & Cheese

250g pasta (uncooked weight)
1/2 onion, diced
2 jalapenos, diced
4 cloves of garlic, chopped
1 can of corn, drained
1 tsp salt
1 tsp pepper
1 tsp paprika
360ml (1.5 cups) heavy cream/whipping cream
330 g (3 cups) of shredded cheese (mozzarella / cheddar / muenster / whatever you like that melts)
110 g (1 cup) of shredded cheese for topping

1. Boil pasta in salted according to directions until tender. Drain and set aside.

2. Saute onion and jalapenos in a large pan for 3-4 minutes until they start to soften.

3. Add in garlic, saute for another 30s - 1 min.

4. Add in the corn and then salt, pepper and paprika and mix well.

5. Add in the cream, bring to a simmer, then switch off the heat.

6. In the same pan, add the cheese and mix until melted.

7. In an over-safe dish, spread the cooked pasta and pour the sauce over, then mix well until all the pasta is covered in sauce. Flatten out in the dish.

8. Spread the topping cheese over the pasta and bake at 175C (350F) for 20-25 min until the cheese is melted.