500g bag fusilli or farfalle pasta
50g butter , plus a little extra
200g small mushrooms , halved or larger mushrooms, diced
small bunch spring onions , finely sliced
50g plain flour
1 small tin sweetcorn, well drained
1 large handful of frozen peas
150g thickly cut ham , chopped
150g mature cheddar , grated
Cook the pasta according to pack instructions, or al dente to your liking. Drain the pasta well. Heat up your oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of minutes, then scoop out and set aside. Use some paper towel to wipe out the pan.
Melt the remaining butter in the pan, stir in the flour for a minute or two, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few minutes to thicken. Turn off the heat, stir in the sweetcorn, peas, chopped ham and most of the cheese, then season to taste.
Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 - 15 minutes until the cheese is bubbling and golden brown on top.