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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgSweetcorn and spinach add a seasonal boost of colour and freshness to this crowd-pleasing classic.
This recipe 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.
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Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
If you have peas in your freezer, you can use them instead of the spinach. Just cook with the pasta at the same time as the sweetcorn.
Typical values per serving when made using specific products in recipe
Energy | 2,866kJ/ 684kcals |
---|---|
Fat | 29g |
Saturated Fat | 17g |
Carbohydrates | 74g |
Sugars | 9.1g |
Fibre | 5.9g |
Protein | 30g |
Salt | 1.1g |
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