Date posted: 29/06/2018

Mac & cheese with pickle

  • Serves 4
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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


  1. Melt the butter in pan over a low heat.
  2. Add flour and mustard and beat quickly with a wooden spoon to form a paste.
  3. 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.
  4. Remove sauce from heat and stir in cheese.
  5. Preheat oven to fan 170°C, conventional 190°C, gas 5.
  6. Spoon macaroni into the sauce, give it a good stir and then pour into a 1 litre ovenproof dish.
  7. Spoon good dollops of pickle over macaroni, then toss breadcrumbs and cheese together and sprinkle over the pickle.
  8. Cook for 20 minutes until golden and crispy.
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