In your third saucepan melt your butter over a medium heat. Once melted add in your flour thoroughly combining and allow to cook for a good 5-6 minutes to create a roux. Add in your Dijon mustard plus a little seasoning. Once your milk is warmed through begin to add in a ladle of milk at a time, ensuring it combines with the roux fully before adding the next. Continue this until all the milk has been incorporated and you have a lovely thick, smooth sauce. If it’s a little on the thin side turn up the heat slightly and allow to thicken.
Next add two thirds of your grated cheese plus a generous amount of freshly ground black pepper and stir until smooth. Once your sauce tastes delish and you’re happy with the seasoning add in your chopped spring onions, pickled jalapeños and roughly chopped coriander. Stir through the sauce then add in your pasta again stirring until fully combined.
Anna Barnett
Pour into an ovenproof dish, add the remaining cheese and place under a hot grill for 5-10 minutes until golden and crisp on the top.
For the guacamole, combine the minced garlic, sea salt flakes and ripe Hass avocado. I like to muddle in a pestle and mortar. I start by creating a paste with the garlic and salt then add in the avocado and roughly muddle keeping quite a rustic texture. If you prefer you can blitz together or simply mash with a fork instead. To finish add in juice of a lime, a little zest, some roughly chopped coriander and leave as is or throw in a glug of your favourite chilli sauce or a quarter tsp of dried chilli flakes or fresh chilli.
Serve the hot macaroni cheese together with your guacamole and if there’s leftovers fry up the next day and serve in a bun for the ultimate mac ‘n’ cheese burger, extra chilli sauce recommended!
