225 g macaroni pasta
250 g tenderstem broccoli, cut into 1-inch pieces
50 g butter
50 g plain flour
475 ml milk
225 g Cheddar cheese, grated
3 generous tbsp Sweet Mustard Ketchup
Salt and pepper
Handful of breadcrumbs
Pre-heat oven to 200°C.
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.
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.
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 from tracklements.co.uk