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
Nutrition (per serving)
- Calories
- 830 kcal
- Protein
- 32.7 g
- Carbohydrate
- 98.4 g
- of which sugars
- 14.1 g
- Fat
- 32.8 g
- of which saturates
- 19.2 g
- Fibre
- 5.9 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the macaroni in a large pan of salted boiling water according to packet instructions. Drain and set aside.
- 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
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
Remove from the heat and stir in three-quarters of the smoked cheddar until melted. Season with salt and pepper.
- 5
Fold in the drained sweetcorn, sliced spring onions, and cooked macaroni.
- 6
Transfer to a warm serving dish, scatter over the remaining cheddar, and grill for 3–4 minutes until bubbling and golden.
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