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1
heat oven to 350.
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2
cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
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3
Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
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4
Heat till mixture boils, then simmer gently for 5-10 minutes.
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5
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).
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6
Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
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7
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.
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8
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.
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9
Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
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10
Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
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11
Let stand for 10-15 minutes before serving. Garnish with parsley.
