The Spicy Juan
A spicy macaroni cheese recipe from Anna Mae's Mac N Cheese cookbook. The vegetarian dish features triple cheese, spicy chipotle and red jalapeño chillies.
Introduction
This is our most popular veggie option, with a dedicated fan base who have recreated it at home. We’ve changed a few things here, but it’s still the veggies’ favourite Juan.
Ingredients
| 400g | macaroni |
| 1 x portion | Starter Sauce (see link below in method) |
| 230g | mature Cheddar, grated |
| 90g | queso Chihuahua (or Monterey Jack), grated |
| 30g | Parmesan, grated |
| 4 tsp | chipotle paste (or to taste) |
| 1 x jar | red jalapeño chilies, or a couple of chopped, fresh chilies |
| A handful | of fresh coriander leaves |
| 4 tbsp | soured cream, to serve |
Method
Get the recipe to make the Starter Sauce here.
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
Meanwhile, in a heavy-bottomed pan make the Starter Sauce (recipe here), then reduce the heat to low. Add all the cheese and stir until melted. Add the drained pasta and chipotle paste and stir through.
Spoon the mac into 4 bowls and top with as many jalapeños as you like, and a good pinch of fresh coriander. Serve the soured cream in a bowl so that people can help themselves should you go a bit nuts with the heat.
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