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1
Boil water in a pot.
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2
When the water starts to boil, add salt, cook the pasta, then drain in a sieve.
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3
Toss with oil to prevent drying.
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4
While cooking the pasta, roughly mince the onion and carrot.
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5
Slice the mushrooms lengthwise.
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6
Cut the chicken and shrimp into bite-sizes.
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7
Pour oil in a pot or a deep frying pan, and stir-fry the onion and carrot over medium heat.
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8
When the onion is translucent, add chicken and shrimp.
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9
When the surface of the chicken turns white, add mushrooms, and stir thoroughly.
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10
Turn down the heat to low.
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11
Add corn and butter.
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12
When the butter is melted and the ingredients are coated with butter...
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13
Add flour, and mix together.
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14
The wooden spatula will feel a little bit heavy.
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15
Pour in the milk in 2 batches.
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16
In the first batch, pour and blend in.
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17
Pour in the second batch until it thickens.
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18
Sprinkle salt and pepper.
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19
Turn off the heat, add pasta from Step 1, and mix.
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20
If the pasta starts to stick together, separate while mixing.
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21
Preheat the oven to 210C (410F).
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22
When you are using a oven, set to the gratin setting.
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23
Pour the Step 8 mixture into a heatproof dish, and sprinkle pizza cheese and Parmesan cheese.
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24
Bake in the oven for about 15 minutes, and it's finished Brown to your liking by adjusting the amount of cheese and temperature.
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25
Adjust the baking time to your oven.
