This is pure comfort food while still being fresh and lively with the addition of fresh, seasonal corn kernels.   

Serves 2   

Ingredients  

• 200g large-holed pasta or pasta shells   
• 2 tablespoons olive oil   
• 1 onion, finely diced   
• 2–3 rashers bacon, chopped  
• 60g butter  
• 3 tablespoons plain flour   
• 250mls milk  
• 100mls vegetable stock  
• 1 tablespoon mustard powder (or 1 big teaspoon wholegrain mustard)  
• 1 bay leaf   
• ½ teaspoon sea salt and pepper   
• 100g grated cheese — mix of aged Cheddar, Parmesan, Gruyère, crumbled blue or whatever you please   
• 1 cup spinach leaves, chopped (optional)  
• 1 cup corn kernels, freshly cut from the cob   
• Breadcrumbs + extra grated Cheddar and Parmesan for the crunchy top   

Method  

1. Preheat the oven to 170°C.  
2. Cook the pasta in large pot of well-salted boiling water until al dente. Once cooked, drain and reserve 1 cup of the pasta water.   
3. Heat oil in a saucepan and sauté onion until soft. Add bacon and fry for 3–4 minutes. Remove and set aside.  
4. Make the cheese sauce in the same pan (I don’t bother with washing it) by melting the butter then stirring in the flour, mixing to a paste. Add half the milk, mustard, bay leaf, salt and pepper, and stir while it comes up to heat and thickens.   
5. Pour in the remaining milk and the stock and cook for 10 minutes, stirring to a smooth sauce.  
6. Whisk in enough pasta water until you have a pouring cream consistency, not a thick béchamel.  
7. Stir in cheeses and heat until they melt into the sauce. Stir in spinach and corn kernels.   
8. In a medium-sized ovenproof dish, mix together the cooked pasta, onion, bacon and cheese sauce until well combined. Sprinkle over breadcrumbs and extra cheese and bake for 20-25 minutes until the topping is golden and crunchy.   

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