Mexican penne aka mac n cheese

I spotted a Mexican mac n cheese on the menu of the Breakfast Club when visiting recently with work (review to follow). I did not order this, mainly because I thought I could make it myself, so that's exactly what I undertook to do this weekend. It was cold and wet outside and steaming hot, spicy pasta bake was exactly what we needed to warm the cockles.


What you will need
1 large red pepper
1 large onion
1-2 cloves garlic
2 jalapeño peppers
2 red chillis (optional)
1 large handful of sun dried tomatoes (c9-10)
300g penne/macaroni pasta
100g cheddar 
20g parmesan cheese
30g butter
30g plain flour
500ml milk


Start by slicing the peppers in halt lengthways, then again widthways. Slice each quarter into 1/2cm slices and set aside. Next slice the onion into similar 1/2cm slices. Add both to an oven tray with a table spoon of olive oil, salt and the garlic and roast in a preheated oven at 180 degrees for 20-30 minutes until softened.

Next chop the chillies and sundries tomatoes and add to the peppers and onions and set aside.

Cook the pasta as advised on the packet and meanwhile turn to the cheese sauce.


Grate the cheddar and parmesan and also set aside.


Next, melt the butter in a large sauce pan, before slowly adding the flour, whisking all the time. After 30 seconds, slowly add the milk, making sure to whisk out any lumps as you go. They will cook out and thicken the sauce. After 3-4 minutes,  season with salt and pepper and add in most of the cheese, reserving a large handful for the top. Cook for a further 1-2 minutes.

Finally add all the vegetables to the drained pasta and stir through  the cheese sauce. Sprinkle the reserved cheese over the top and then bake in the oven for 20-25 minutes at 200 degrees.

Serve steaming hot, garnished with fresh coriander and with a delicious fresh green salad.