This take on the comforting English classic mac and cheese adds fresh chili to a creamy kashkaval sauce and finishes it under the grill for a crusty top. It is a hearty dish suited to serving from a big tray at a party.
Boil the pasta in salted water for one minute less than the package instructions, then drain.
Melt the butter, add the flour, then gradually whisk in the milk until thickened.
Add the kashkaval and chili to the sauce and stir until melted.
Mix the pasta with the sauce, transfer to a baking dish, and bake in an oven preheated to 200°C for fifteen minutes, until the top forms a crust.
Stir the sauce constantly while it simmers, or it will stick to the pot and go lumpy. Allergens: contains gluten (pasta, flour) and dairy (milk, kashkaval).
If you want less heat, you can remove the chili's seeds; the flavour still comes through clearly.
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