Mexican-inspired mac and cheese recipe
 This mac and cheese is given a Mexican feel with the addition of chipotle chillies and pickled jalapeños for the garnish. 85g/3oz unsalted butter 3 garlic cloves, sliced 75g/2¾oz plain flour 750ml/1¼ pint semi-skimmed milk 250ml/9fl oz evaporated milk 1 bay leaf 150g/5½oz Old Winchester cheese, grated 150g/5½oz raw cow’s milk mature cheddar, grated150g/5½oz Cornish yarg cheese, grated 500g/1lb 2oz macaroni 3 dried chipotle chillies, rehydrated and chopped 4 deep-fried shallots, to serve50g/1¾oz panko breadcrumbs, toasted, to serve 85g/3oz unsalted butter 3 garlic cloves, sliced 75g/2¾oz plain flour 750ml/1¼ pint semi-skimmed milk 250ml/9fl oz evaporated milk 1 bay leaf 150g/5½oz Old Winchester cheese, grated 150g/5½oz raw cow’s milk mature cheddar, grated 150g/5½oz Cornish yarg cheese, grated 500g/1lb 2oz macaroni 3 dried chipotle chillies, rehydrated and chopped 4 deep-fried shallots, to serve 50g/1¾oz panko breadcrumbs, toasted, to serve 2 tsp picked oregano leaves2 tbsp pickled jalapeños, sliced1 red chillie, sliced 3 pickled onions, sliced 2 tsp picked oregano leaves 2 tbsp pickled jalapeños, sliced 1 red chillie, sliced 3 pickled onions, sliced Method To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4.Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. To make the garnish, mix all of the ingredients together in a bowl. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4. To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4. Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. To make the garnish, mix all of the ingredients together in a bowl. To make the garnish, mix all of the ingredients together in a bowl. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve.