Summertime mac 'n' cheese
Waitrose and Partners

Summertime mac 'n' cheese

Sweetcorn 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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4.5 out of 5 stars(6) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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


2,866kJ/ 684kcals



Saturated Fat












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Overall rating (4.5/5)

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