Recipes
Date posted: 29/06/2018
Ingredients
| Everyday Favourites unsalted butter | 40g |
| Everyday Favourites plain flour | 40g |
| Mustard powder | ½ tsp |
| Whole milk | 568ml (1 pint) |
| Pilgrims Choice extra mature cheddar cheese, grated | 150g |
| Macaroni, cooked and drained | 275g |
| Branston original pickle | 5 tbsp |
| For the topping | |
| Dried breadcrumbs | 25g |
| Pilgrims Choice extra mature cheddar cheese, grated | 25g |
Method
- Melt the butter in pan over a low heat.
- Add flour and mustard and beat quickly with a wooden spoon to form a paste.
- Gradually pour in milk and beat gently to prevent lumps from forming. Bring to a simmer and gently cook for 2-3 minutes continually stirring.
- Remove sauce from heat and stir in cheese.
- Preheat oven to fan 170°C, conventional 190°C, gas 5.
- Spoon macaroni into the sauce, give it a good stir and then pour into a 1 litre ovenproof dish.
- Spoon good dollops of pickle over macaroni, then toss breadcrumbs and cheese together and sprinkle over the pickle.
- Cook for 20 minutes until golden and crispy.