Macaroni Vegetable Cheese Pie - cooking recipe

Ingredients

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon mild mustard powder
1/2 teaspoon cinnamon
6 ounces mature cheddar cheese, grated
1 egg, beaten
1 tablespoon butter
2 tablespoons chopped scallions
3 tablespoons chopped tomatoes
2/3 cup corn kernel
1/2 cup chopped cooked spinach (optional, I used frozen, thawed and squeezed dry)
2 -4 tablespoons parmesan cheese (optional)
salt
pepper
parsley, for garnish

Preparation

heat oven to 350.
cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
Heat till mixture boils, then simmer gently for 5-10 minutes.
stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
Let stand for 10-15 minutes before serving. Garnish with parsley.