Creamy Sweetcorn and Smoked Cheddar Macaroni

Ingredients

• 400 g macaroni
• 340 g tinned sweetcorn, drained
• 200 g smoked cheddar, grated
• 500 ml whole milk
• 40 g butter
• 40 g plain flour
• 1 tsp mustard powder
• 4 spring onions

Method

1. 1

   Cook the macaroni in a large pan of salted boiling water according to packet instructions. Drain and set aside.

2. 2

   Melt the butter in a medium saucepan over a medium heat. Add the flour and mustard powder and stir for 1–2 minutes to form a roux.

3. 3

   Gradually whisk in the milk, a little at a time, until smooth. Cook over a medium heat, stirring constantly, for 5–6 minutes until the sauce has thickened.

4. 4

   Remove from the heat and stir in three-quarters of the smoked cheddar until melted. Season with salt and pepper.

5. 5

   Fold in the drained sweetcorn, sliced spring onions, and cooked macaroni.

6. 6

   Transfer to a warm serving dish, scatter over the remaining cheddar, and grill for 3–4 minutes until bubbling and golden.