Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 4

Ingredients

• 500g Macaroni Pasta
• 200g Cheddar Cheese Block
• 200g Fontina Cheese
• 100g Chipotle Peppers in Adobo
• 10 Sprigs Thyme
• 80g Butter
• 1L Milk
• 1 Tbsp Dijon Mustard
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 50g Parmesan Cheese
• Salt and Pepper
• ⅓ Cup Plain Flour

Method

1. Preheat the oven to 200°C and bring a pot of salted water to a boil.
   
   
2. In a small pot, warm the milk over medium heat.  In a medium-sized saucepan, melt 60g of butter over medium heat.  Once melted, add the flour and stir until well combined.  Cook for 1 minute while stirring.
   
   
3. Slowly add the milk while stirring until the mixture thickens.  Use a whisk to break up any clumps.  Add the mustard, onion powder, and garlic powder.  Season with salt and pepper and stir through.
   
   
4. Mash the chipotle roughly with a fork until a paste forms.  Add as much as you like, depending on your heat tolerance.  Mix through the sauce and remove from the heat.
   
   
5. Pick and roughly chop the thyme, then add to the sauce.
   
   
6. Grate the fontina and cheddar cheese.  Add ¾ of each cheese to the sauce and stir until melted and well combined.  Set aside.
   
   
7. Cook the pasta according to packet instructions.  Drain well and toss through with the remaining butter.  Place in a baking dish large enough to hold all of it.
   
   
8. Add the cheesy sauce and mix through until the pasta is covered.  Sprinkle with additional thyme leaves.  Top with the remaining grated cheese and grate parmesan cheese on top.  Place in the oven and bake for 15-20 minutes, until cheese is melted and golden brown.
   
   
9. Remove from the oven and serve hot.