Summertime mac 'n' cheese

Name: Summertime mac 'n' cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 30 g Essential Unsalted Dairy Butter; 30 g Essential Plain Flour; 500 ml essential Waitrose semi skimmed milk; 350 g dried penne or fusilli pasta; 200 g Essential Frozen Sweetcorn; 1 tsp Dijon mustard; ½ tsp salt; 200 g Essential Mature Cheddar, grated; 120 g pack baby spinach; Green salad, to serve (optional)

Sweetcorn and spinach add a seasonal boost of colour and freshness to this crowd-pleasing classic.

4.5 out of 5 stars(8) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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30g Essential Unsalted Dairy Butter
30g Essential Plain Flour
500ml essential Waitrose semi skimmed milk
350g dried penne or fusilli pasta
200g Essential Frozen Sweetcorn
1 tsp Dijon mustard
½ tsp salt
200g Essential Mature Cheddar, grated
120g pack baby spinach
Green salad, to serve (optional)

Preheat the grill to medium-high. Heat the butter in a large saucepan over a medium-high heat. When foaming, add the flour and stir for 2 minutes over the heat to form a paste. Add the milk a little at a time, stirring as you go, to make a smooth sauce. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than pack instructions. About 4-5 minutes before the end of cooking, add the sweetcorn.
Once all the milk is incorporated into the flour and butter, stir in the mustard and salt then simmer for 4-5 minutes, stirring regularly, until slightly thickened and silky. Lower the heat and stir in ¾ of the Cheddar until melted.
Drain the pasta and sweetcorn and add to the cheese sauce with the spinach. Stir over a low heat for 1 minute until the spinach has just wilted slightly. Tip into an ovenproof dish, scatter over the remaining cheese and grill for 3-5 minutes until golden on top. Serve with a green salad, if liked.