Summertime Mac 'n' Cheese

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

Ingredients

Method

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, adding the sweetcorn for the last 2 minutes.
2. Once all the milk is incorporated into the flour, stir in the mustard and salt then simmer for 4-5 minutes, stirring regularly, until slightly thickened and glossy. Lower the heat and stir in 3/4 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.

Notes

• Serves 4
• Smart swap: if you have peas in your freezer, you can use them instead of the spinach. Just cook them with the pasta at the same time as the sweetcorn.