Corn mac'n'cheese

Ingredients:

• Two 220g cans of creamed corn
• 1 cup of milk
• 1/4 tsp onion powder
• 1 heaping tbsp cornstarch
• A pinch of ground nutmeg
• 3 drops hot sauce + extra for serving
• 2 cups of pasta
• 220 g of grated yellow cheddar
• 340 gr. grated mozzarella
• 1 egg, lightly beaten
• 1 cup croutons
• 1 tbsp. l. olive oil

Preparation:

1. Preheat oven to 350°F (175°C). Move one rack to the top of the oven.
2. In a saucepan, combine corn with milk and onion powder, if using, and cook for 5 minutes.
3. Pour about 2 tablespoons of water over the cornstarch and mix thoroughly. Add the slurry to the corn mixture and stir over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper, and hot sauce, if using. Remove from heat, cover, and keep warm.
4. Boil the pasta in salted water for 4-6 minutes. Drain the pasta thoroughly and toss it in the corn cream. Add the cheddar, half the mozzarella, and the egg. Mix well. Transfer to a 4-cup baking dish or a 12-inch cast-iron skillet and sprinkle with the remaining mozzarella.
5. In a resealable plastic bag, lightly crush the croutons with a small hammer or rolling pin. Mix the butter with the crushed croutons and sprinkle them over the pasta. Bake on the top rack until golden brown, 15-20 minutes. Serve the mac and cheese drizzled with hot sauce.