Mac & Cheese & Pickle

Made with Branston Original Sweet Pickle

Original Sweet Pickle


  • 40g butter
  • 40g plain flour
  • ½ tsp mustard powder
  • 568ml (1 pint) whole milk
  • 150g Pilgrims Choice Extra Mature Cheddar Cheese, grated
  • 275g macaroni, cooked and drained
  • 5 tbsp Branston Original Pickle

For the topping

  • 25g dried breadcrumbs
  • 25g Pilgrims Choice Extra Mature Cheddar Cheese, grated


  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.