Roasted pepper macaroni cheese

Updated at: Sun, 20 Aug 2023 10:14:25 GMT

Step 1

Grease a large cast-iron casserole with 15g of butter and heat over a medium heat

Step 2

Cook the peppers for 10-12 minutes, with the lid closed as much as possible and turning occasionally until blackened and blistered all over. Put in a bowl, cover with cling film to trap the steam and leave to stand for about 10 minutes. When cool enough to handle, remove and discard the stalk ends, skin and seeds. Cut into 1cm pieces.

Step 3

Melt the remaining butter in a large saucepan over a medium-low heat. Whisk in the flour and let bubble for 1 minute, without browning. Whisk in the hot milk and bring to a simmer over a medium heat, whisking often.

Step 4

Remove from the heat. Add 400g of the cheese to the saucepan and stir until the cheese melts. Add the chopped chillies and peppers. Season with the salt and hot pepper sauce.

Step 5

Cook the macaroni for about 3 minutes in a large saucepan of boiling, salted water (it will be undercooked). Drain and return the macaroni to its saucepan.

Step 6

Whisk the eggs in a medium bowl. Gradually whisk in 240ml of the hot cheese mixture, and then stir the egg mixture back into the saucepan. Pour over the macaroni and stir well. Spread in the prepared casserole. Top with the remaining cheese, Cook over a medium heat for for 20-30 minutes, with the lid closed, until bubbling. Remove from the heat and leave to rest for 5 minutes. Serve warm.

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