Mexican-inspired mac and cheese
This mac and cheese is given a Mexican feel with the addition of chipotle chillies and pickled jalapeños for the garnish.
Ingredients
For the mac and cheese
- 85g/3oz unsalted butter
- 3 garlic cloves, sliced
- 75²µ/2¾´Ç³ú plain flour
- 750ml/1¼ pint semi-skimmed milk
- 250ml/9fl oz evaporated milk
- 1 bay leaf
- 150g/5½oz Old Winchester cheese, grated
- 150g/5½oz raw cow’s milk mature cheddar, grated
- 150g/5½oz Cornish yarg cheese, grated
- 500g/1lb 2oz macaroni
- 3 dried chipotle chillies, rehydrated and chopped
- 4 deep-fried shallots, to serve
- 50²µ/1¾´Ç³ú panko breadcrumbs, toasted, to serve
For the garnish
- 2 tsp picked oregano leaves
- 2 tbsp pickled jalapeños, sliced
- 1 red chillie, sliced
- 3 pickled onions, sliced
Method
To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4.
Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping.
Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden.
To make the garnish, mix all of the ingredients together in a bowl.
To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve.