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.