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Veggie Mac ‘n’ Cheese with Tracklements Sweet Mustard Ketchup

Serves: 1

Ready in: Under 15 Mins

This creamy, delicious take on the classic is beautifully gooey and makes a yummy dinner the whole family will love!

Veggie Mac ‘n’ Cheese with Tracklements Sweet Mustard Ketchup Recipe: Veggie Magazine


225g macaroni 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 a handful of breadcrumbs, fresh or dried

To serve: Garlic bread and/or salad


  • Preheat the oven to 200C/400F/Gas 6.
  • Cook the pasta in slghtly salted water, reducing the coo time stated on the pack by five minutes. Add the broccoli about 3 minutes before the end of the reduced cook time. Reserve half a mug of the hot water before draining the pasta and put this into an ovenproof dish.
  • Melt the butter in a pan, stir in the flour, add the milk and continue stirring until the sauce is smooth and thick. Cook for at least 4-5 minutes, then stir in the Cheddar until melted and add the Sweet Mustard Ketchup and the reserved pasta water.
  • Season to taste, and then pour the sauce over the cooked, drained pasta and broccoli, sprinkle the breadcrumbs and bake in the oven for 25-30 minutes until bubbling, crisp and golden.
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