Smoky Scotch Bonnet Mac 'N' Cheese With Red Pepper Slaw

Preheat the grill to medium-high and boil a kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite

While the pasta is cooking, grate your cheddar cheese

Grate your Italian hard cheese finely

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice finely

Once the pasta is cooked, drain it and reserve 100ml [130ml] [170ml] starchy pasta water

Reserve the pot

Return the reserved pot to a medium-high heat with a small drizzle of vegetable oil and a small knob of butter

Once melted, add the diced onion and cook for 4-5 min or until softened

Once softened, add your ground smoked paprika and chopped garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Stir in 200ml [300ml] [400ml] milk and the reserved starchy pasta water and cook for 2-3 min or until the sauce thickens – this is your smoky béchamel sauce

Once thickened, add your Dijon mustard, umami seasoning and vegetable stock mix

Add your scotch bonnet paste (can't handle the heat? Go easy!) with the grated cheddar

Give everything a good mix up and cook for a further 2 min or until well combined – this is your scotch bonnet cheese sauce

Add the cooked pasta to the scotch bonnet cheese sauce and season with a very generous grind of black pepper

Give everything a good mix up and transfer to an oven-proof dish (use individual ones for fancy presentation!) – this is your mac 'n' cheese mix

Top the mac 'n' cheese mix with the grated Italian cheese

Put the dish[es] under the grill and cook for 4-5 min or until golden and bubbly – this is your smoky scotch bonnet mac 'n' cheese

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, combine your pineapple & birds eye chilli sauce (not a fan of spice? Just add a little!) with your white wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small pinch of salt, then add the sliced pepper and carrot and cabbage slaw mix– this is your red pepper slaw