• 300g macaroni
  • 20g butter
  • 20g flour
  • 500ml semi-skimmed milk
  • 2 tbsp horseradish sauce
  • 1 tsp paprika
  • 100g lighter mature cheddar, grated
  • 10 cherry tomatoes, halved
  • 25g fresh breadcrumbs


  1. 1

    Put the pasta in a large pan and cover with salted boiling water. Bring back to the boil, stir once, then cook for 7 minutes. Drain and set aside in a 1 litre baking dish. Preheat the oven to 180°C/gas mark 4.

  2. 2

    Meanwhile, melt the butter in a large pan and stir in the flour. Cook for 1-2 minutes to make a paste, then gradually pour in the milk. Over a very gentle simmer, whisk the sauce for about 5-6 minutes until it thickens.

  3. 3

    Add the horseradish, paprika and cheese, reserving 1 tbsp for the topping, and stir until the cheese has melted. Season with freshly ground black pepper.

  4. 4

    Pour the sauce over the drained pasta and mix well. Scatter over the tomatoes and mix the breadcrumbs with the reserved cheese before sprinkling on top.

  5. 5

    Bake in the oven for 30 minutes and then put under a preheated grill for 5 minutes until the breadcrumbs have turned golden brown.

Nutritional Details

Each serving provides
  • Energy 2127kj 508kcal 25%
  • Fat 14.9g 21%
  • Saturates 8.0g 40%
  • Sugars 11.0g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

67.3g carbohydrate 5.1g fibre 23.6g protein

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