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  • Serves: 5


    • 250g macaroni

    • 50g butter

    • 50g plain flour

    • 750ml milk

    • 1 tsp dijon mustard

    • 1 tsp chipotle paste

    • 100g cream cheese

    • 25g parmesan, grated

    • 125g Seriously Mature Cheddar, grated

    • 125G Roasted red peppers, cut into thin strips

    • 100G chorizo slices, cut into thin strips

    • 100g Cricket St Thomas Brie, thinly sliced

    • 25g panko breadcrumbs

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  • Method

    • 1 Cook the macaroni in boiling  salted water until tender. Refresh  in cold water and leave to drain.

    • 2 Preheat the oven to 200°C.

    • 3 Melt the butter in a large pan and add the flour to make a roux.  Gradually add the milk whisking over a high heat, until the sauce is smooth and thickened.

    • 4 Reduce the heat and simmer for 5 minutes. Add the mustard, chipotle paste, cream cheese,Parmesan and 50g Seriously® Mature Cheddar. Whisk well to mix.

    • 5 Once smooth, stir in the drained macaroni, roasted peppers and chorizo. Season to taste. Pour half the mixture into a greased 1½ litre ovenproof dish, top with the Cricket St Thomas brie slices, followed by the remaining mixture.

    • 6 Mix together the breadcrumbs with the remaining cheddar and sprinkle evenly over the  pasta. Cook in the preheated oven for 25-30 minutes, or until browned and bubbling.

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