Ingredients

• 4 cups (1lb) macaroni pasta
• 16 cups of water
• 1/2 tbsp salt
• 1 tbsp canola oil
• 4 ozs flour
• 2 cups Anchor Cheddar Cheese (grated)
• 2 cups Anchor Coloured Cheddar Cheese (grated)
• 4 ozs Anchor Butter (unsalted)
• 3 cups Anchor Cooking Cream
• 1 onion (chopped)
• 2 whole cloves
• 1 cup tomato ketchup
• 1 tbsp dijon mustard
• 1 tbsp hot pepper sauce

Directions

1. Place water, salt, and oil into a pot and bring to a boil. Add macaroni and cook until al dente
2. Heat Anchor Cooking Cream with onion and cloves. Set aside
3. Over high heat, make a roux by combining the flour and Anchor Unsalted Butter in a saucepan. Cook for 1 minute
4. Remove from heat and allow to cool for 5 minutes
5. Gradually add warmed cream to the roux and whisk until it’s the consistency of a sauce
6. Cook for 15 minutes until flour is cooked through
7. Add tomato ketchup, dijon mustard, hot pepper sauce, and both Anchor Cheddar Cheeses
8. Once combined, stir into cooked macaroni. Add salt and white pepper to taste
9. Pour mixture into 8″ greased, ovenproof dish. Sprinkle grated Anchor Cheddar Cheese over the top. Bake for 20 minutes until cheese is golden brown
10. Remove from oven, rest for 5 minutes, then serve