Feeds 4-6

250g macaroni/your fave small pasta shape

3 heaped tbsp butter
3 heaped tbsp plain flour
2 tsp Dijon mustard
sea salt flakes
freshly ground black pepper
1.25 ltrs milk
2 fresh bay leaves
3 spring onion – finely sliced
100g sliced pickled jalapeños (amend depending on how spicy they are) 
small bunch of fresh coriander – chopped
130g extra mature cheddar – grated
100g parmesan grated
1 ball of mozzarella (optional)

Chilli Guac topping – 

1 large or 2 regular ripe Hass avocados 
1 clove of garlic – grated/minced
juice of 1 lime plus zest of ½
half a bunch of coriander
sprinkle of sea salt flakes

Chilli flakes optional

Instructions -

Begin by bringing a large pan of salted water to the boil. Once boiling add in the your pasta cooking until al dente then drain and set to one side.

In another saucepan add your milk and bay leaves and bring to a gentle simmer over a medium heat.

In your third saucepan melt your butter over a medium heat. Once melted add in your flour thoroughly combining and allow to cook for a good 5-6 minutes to create a roux. Add in your Dijon mustard plus a little seasoning.  Once your milk is warmed through begin to add in a ladle of milk at a time, ensuring it combines with the roux fully before adding the next. Continue this until all the milk has been incorporated and you have a lovely thick, smooth sauce. If it’s a little on the thin side turn up the heat slightly and allow to thicken. Next add two thirds of your grated cheese plus a generous amount of freshly ground black pepper and stir until smooth. Once your sauce tastes delish and you’re happy with the seasoning add in your chopped spring onions, pickled jalapeños and roughly chopped coriander. Stir through the sauce then add in your pasta again stirring until fully combined.

Pour into an ovenproof dish, add the remaining cheese and place under a hot grill for 5-10 minutes until golden and crisp on the top.

For the guacamole, combine the minced garlic, sea salt flakes and ripe Hass avocado. I like to muddle in a pestle and mortar. I start by creating a paste with the garlic and salt then add in the avocado and roughly muddle keeping quite a rustic texture. If you prefer you can blitz together or simply mash with a fork instead. To finish add in juice of a lime, a little zest, some roughly chopped coriander and leave as is or throw in a glug of your favourite chilli sauce or a quarter tsp of dried chilli flakes or fresh chilli.

Serve the hot macaroni cheese together with your guacamole and if there’s leftovers fry up the next day and serve in a bun for the ultimate mac ‘n’ cheese burger, extra chilli sauce recommended!