• 350g Macaroni or other tubular pasta
  • 1-2 tbs of Rubies in the Rubble Fiery Tomato Ketchup
  • 250g Grated mature Cheddar cheese
  • 45g Butter
  • 3 tbs Flour
  • 250ml Whole milk
  • 1 tbs Dijon mustard
  • 50g Grated Parmasan cheese
  • Parsley


  • STEP 1
    Pre heat the oven to 200ºC.
  • STEP 2
    Make a roux by melting the butter in a large ovenproof saucepan over a low heat. 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, whilst sill stirring. Add the cheese, mustard and Rubies Fiery Tomato Ketchup.
  • STEP 3
    Meanwhile, cook the pasta al dente in a pot of salted boiling water for about 8 minuets. Or as long as indicated on the packet. Drain the pasta
  • STEP 4
    Combine the pasta and the roux together into a ovenproof dish, adding half a tablespoon liberally throughout. Sprinkle with breadcrumbs and the grated Parmesan cheese. Back for 40 minuets or until brown.
  • STEP 5
    Serve with finely chopped fresh parsley.

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