We've given this comforting classic a tasty Mexican makeover. Our mac 'n' cheese is flavoured with spicy chipotle, topped with a smoked paprika crumb and laced with mixed peppers and red onion. We've cut out the faff by replacing the white sauce with crème fraîche for simpler, quicker cooking. Arriba arriba!
Prep Time
25 min
Cuisine
American
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1 pot of crème fraîche (100g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
899 kJ 215 kcal
3376 kJ 806 kcal
Fat of which saturates
10.4 g 6.3 g
38.9 g 23.6 g
Carbohydrate of which sugars
22.8 g 5.3 g
85.7 g 19.9 g
Fibre
2 g
7.3 g
Protein
7.1 g
26.7 g
Salt
0.98 g
3.69 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Deseed the red and yellow peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the peppers and cook, covered, for 4-5 min
2
Meanwhile, boil a kettle
Peel and slice the red onion[s]
Add the sliced onion to the pan with a pinch of salt and cook, covered, for a further 4-5 min
3
While the onion is cooking, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook for 7 min or until it's cooked with a slight bite
Once done, drain the macaroni, reserving 250ml [500ml] of the starchy pasta water
4
Combine the panko breadcrumbs, smoked paprika, a pinch of salt and a generous drizzle of vegetable oil – these are your smoky panko breadcrumbs
Grate the cheddar cheese
5
Dissolve the vegetable stock cube[s] in the reserved pasta water
Once the onion has softened, add the chipotle paste, tomato paste, drained macaroni, crème fraîche, grated cheddar and the starchy pasta stock
Give everything a good old mix up – this is your chipotlemac 'n' cheese
6
Transfer the chipotle mac 'n' cheese to an oven-proof dish
Top with the smoky panko breadcrumbs
Put the dish in the oven for 10 min or until bubbling and crispy
Tip: use individual oven dishes for fancy presentation!
7
Meanwhile, trim, then slice the spring onion[s] finely
8
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