Sweetcorn mac and cheese recipe
Created by The Tesco Recipes team
We’ve added a tin of sweetcorn to this mac and cheese for a hint of sweetness and a boost of veg, making it perfect for the whole family. This crowd-pleasing pasta bake is simple enough for beginner cooks to master – it also freezes well for easy weeknight dinners. Serve the macaroni cheese with your favourite veg like green beans or peas.
See method- Serves 4
- Takes 40 mins
- 563 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g macaroni
- 1 tbsp vegetable or rapeseed oil
- 1 onion, finely chopped
- 2 tbsp plain flour
- 450ml milk
- 125g mature Cheddar, grated
- 325g tin sweetcorn, drained
- 220g pack green beans
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Shop ingredientsEach serving contains
- Energy
- 2365kJ 563.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 69.4gProtein 24.4gFibre 8.3g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the macaroni in a saucepan of boiling water for 7-8 mins until just cooked but still firm (it will continue to cook as it bakes). Drain well.
- While the pasta is cooking, heat the oil in a saucepan over a medium heat and cook the onion for 7-8 mins until slightly softened. Add in the flour, then stir in the milk, a little at a time. Bring to a simmer, stirring, and bubble gently for 2-3 mins until thickened. Take off the heat and add in three-quarters of the cheese; season.
- Stir the cooked macaroni and sweetcorn into the cheese sauce, then scrape into a 1.5ltr ovenproof dish. Sprinkle over the remaining cheese and bake for 15-20 mins until piping hot.
- Meanwhile, boil the green beans for 5-6 mins until tender. Serve the macaroni cheese with green beans on the side.
- See more Dinner ideas
Freezing and defrosting guidelines
Freeze mac and cheese only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
