Mustardy Mac and Cheese
Ingredients
225g macaroni pasta
Pinch salt
250g tenderstem broccoli, cut into 1 inch pieces
50g butter
50g plain flour
475ml milk
225g Pong’s Extraordinary… Cheddar, grated
3 generous tbsp Tracklements Sweet Mustard Ketchup
Salt and pepper
Handful of breadcrumbs
How to make it
We’re keen as mustard on this Mustardy Mac and Cheese. Always use a strong cheese when making mac and cheese, we’ve gone for Pong’s Extraordinary… Cheddar with a crunchy texture and deep flavour.
- Pre-heat oven to 200°C/400°F/gas mark 6
- Cook pasta in slightly salted water, reducing the cook time stated on the pack by 5 mins
- Add the broccoli about 4 mins before the end of the reduced cook time
- Reserve half a mug of the hot water before draining the pasta
- Melt butter in a pan
- Stir in flour and cook (whilst stirring) for around 4-5 mins to lose any raw flour taste
- Add the milk and continue stirring until the sauce is smooth and thick, this should take at least 4 mins
- Stir in the Cheddar until melted and then add the Sweet Mustard Ketchup and reserved pasta water
- Season to taste
- Pour the sauce over the cooked, drained pasta and broccoli
- Pour into a suitable baking dish, sprinkle with the breadcrumbs and bake in the oven for 25-30 mins until golden brown and bubbling
Recipe courtesy of Tracklements
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