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.
- 225g macaroni pasta
- pinch salt
- 250g tenderstem broccoli, cut into 1 inch pieces
- 50g butter
- 50g plain flour
- 475ml milk
- 225g Cheddar cheese, grated
- 3 generous tbsp Tracklements Sweet Mustard Ketchup
- salt and pepper
- handful of breadcrumbs