Creamed corn macaroni cheese with garlic pangrattato
Waitrose and Partners

Creamed corn macaroni cheese with garlic pangrattato

This creamy, cheesy pasta dish costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 500g Essential Macaroni
  • 350g sweetcorn, fresh or frozen
  • 2 garlic cloves
  • 50ml Essential Double Cream
  • 50g butter
  • 250g Essential Mature Cheddar, grated

For the pangrattato

  • 2 tbsp olive oil
  • 50g coarse breadcrumbs
  • ½ tsp chilli flakes
  • 1 garlic clove, grated


  1. Preheat the oven to 220ºC, gas mark 7. Bring a large pan of salted water to the boil, then add the macaroni and cook for 1 minute less than stated on pack instructions. Drain, reserving the cooking water in a jug, and return to the pan.

  2. Meanwhile, put the sweetcorn and whole (peeled) garlic cloves into a small saucepan and cover with boiling water. Simmer for 10 minutes, until the corn is cooked and soft.

  3. Drain and put into a food processor along with the cream, butter and some freshly ground black pepper. Purée until smooth and creamy, adding around 125ml of the pasta cooking water to create a thick sauce. Stir in 200g of the cheese and allow it to melt. Season. Coat the cooked pasta in the sweetcorn sauce, then transfer to a large ovenproof dish. Sprinkle with the remaining 50g cheese.

  4. For the pangrattato, heat the olive oil in a small frying pan and fry the breadcrumbs, chilli flakes and garlic together until crisp, then sprinkle over the top of the pasta. Bake for 15-20 minutes, until hot and bubbling. Serve immediately.


Typical values per serving when made using specific products in recipe


2,598kJ/ 621kcals



Saturated Fat












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