Serves 6 10 mins Prep 45 mins Cooking
Serves 6 10 mins Prep 45 mins Cooking
1
Fry the bacon in a large deep pan over medium heat until your desired texture. Add Very Lazy Chopped Red Chillies and fry for a couple of minutes until soft. Drain away excess fat if necessary, then melt in 3 tbsp butter.
2
Stir in all the flour until a paste forms, then very gradually stir in the milk until lump free. Add mustard, onion powder, Very Lazy Garlic Paste, cayenne and hot sauce, then allow to bubble until thickened, stirring occasionally. Adjust spice as necessary (more hot sauce and/or cayenne pepper). It's important to thicken sauce before adding cheese, as adding the cheese now to thicken the sauce will cause a loss in flavour and will produce a grainy texture.
3
Meanwhile, preheat oven to 200C and cook all the paste in salted boiling water until al dente.
4
Once the sauce has thickened, turn off heat and stir in cheddar & mozzarella and half the parmesan (save other half to top). Taste for seasoning. Stir in your cooked pasta and transfer to a baking dish. It might seem overly stringy/saucy but that will smooth out in the oven.
5
Top the paste with the rest of your parmesan, breadcrumbs, then the pickled jalapeños. Finish with a few sprays of oil then pop in the oven for 20-25mins or until golden and bubbly.
6
Serve up and enjoy!
