FIIIIERY Mac and Cheese!

Everyone loves mac and cheese, it's time to turn up the heat on a classic comfort dish with our Fiery Tomato ketchup! 


Serves 4


350g macaroni or other tubular pasta 

a tablespoon or two of Fiery Tomato ketchup

250g grated mature Cheddar cheese

45g butter

3 tablespoons flour

250ml whole milk

50g breadcrumbs

1 tablespoon Dijon mustard

50g grated Parmesan cheese



      1. Heat the oven to 200 degrees C.
      2. Make a roux by melting the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste. Turn down the heat and gradually add the milk, keep stirring. Add the cheese and mustard.
      3. Meanwhile, cook the pasta al dente in a pot of salted boiling water for about 8 minutes or as indicated on the packet. Drain the pasta.
      4. Combine the pasta and roux together into an ovenproof dish, adding half a tablespoon liberally throughout, sprinkle with breadcrumbs and the grated Parmesan cheese. Bake for 40 minutes or until brown.
      5. Serve with finely chopped fresh parsley.