Macaroni Cheese and Sweetcorn

We’ve yet to meet a tot who doesn’t like this cheesy, creamy treat. The sweetcorn adds a portion of veg and works well with the tangy cheese. The mustard flavour is very subtle, but leave this out if you prefer.

  • 25 mins
  • Serves 6
  • Vegetarian
  • Beginner


225g (8oz) macaroni

25g (1oz) Yeo Valley Unsalted Butter

25g (1oz) plain flour

400ml (14fl oz) Yeo Valley Whole Milk

75g (3oz) Yeo Mature Cheddar Cheese, grated

2.5ml (1/2 tsp) English mustard

198g can sweetcorn, drained

50g (2oz) white breadcrumbs

25g (1oz) medium cheddar cheese, grated


  1. Cook the macaroni in boiling water, according to the instructions on the pack, and drain well. While the pasta is cooking, place the butter, flour and milk into a pan and, over a medium heat, stir continuously until the sauce thickens.
  2. Remove from the heat, add the 75g cheese and mustard and stir until the cheese has melted. Add the sweetcorn and the cooked macaroni, mix and place in an ovenproof dish.
  3. Mix the breadcrumbs with the 25g cheese and scatter over the top. Grill under a medium-high heat until golden brown.

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