225g macaroni pasta
250g tenderstem broccoli, cut into 1-inch pieces
50g plain flour
225g Cheddar cheese, grated
3 generous tbsp. Tracklements Sweet Mustard Ketchup
Salt and pepper
Handful of breadcrumbs
1 Pre-heat oven to 200°C.
2 Cook pasta in slightly salted water, reducing the cook time stated on the pack by 5 minutes, and add the broccoli about 4 minutes before the end of the reduced cook time. Reserve half a mug of the hot water before draining the pasta.
3 Melt the butter in a pan, stir in the flour and cook (whilst stirring) for around 4-5 minutes to lose any raw flour taste. Add the milk and continue stirring until the sauce is smooth and thick, which should take at least 4 minutes. Stir in the Cheddar until melted and then add the Tracklements Sweet Mustard Ketchup and reserved pasta water. Season to taste.
4 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 minutes until golden brown and bubbling.
Recipe courtesy of Tracklements