This dish is perfect on a cold night when you need comfort. Feel free to use whatever cheeses you have available so long as you keep the smoked cheese in for its flavour. Red Leicester also works very well for its colour.
Ingredients
200g pasta
Oil
1 onion
2 garlic cloves
200g cheddar cheese, grated
100g brie, finely chopped
100 smoked cheese, grated
1 can black beans/ red kidney beans, plus their liquid
1 pepper, any colour, sliced
1tsp chipotle paste
1 tbsp tomato puree
200g mince, pork or beef
A mix of oregano, paprika, chilli pepper, coriander, cumin, allspice to taste or a packed of taco seasoning
2 tbsp butter
1 tbsp flour
1 pint of milk
1 tsp mustard
Salt and pepper
Method
Boil the pasta for a couple of minutes less than the packet instructions. Drain.
To make the cheese sauce: melt the butter on a medium heat and add the flour. Fry for a minute. Start adding the milk, mixing all the time until it becomes a smooth cream with the consistency of double cream. Add the mustard and season with salt and pepper. You may need a little less or a little more milk. Add the cheeses and melt into the sauce. Add the pasta and mix in. Leave aside for now.
To make the chilli: Heat some oil in a frying pan over medium heat. Add the onion and pepper, frying until soft. Add the garlic and fry for 1 minute. Add the mince and cook all the way through. Season with salt and pepper, then add the spice mix, chipotle puree, tomato puree and tin of beans with their liquid. Cook for about 10 to 15 minutes until all the liquid is absorbed. You are after a dry, thick mixture. Turn off the heat.
To put everything together: layer the cheese pasta with the mince mixture, ending with the mince. Top with extra cheddar cheese if desired. Bake in the oven at 200 degrees C for 15 to 20 minutes until hot, bubbling and the cheese has melted.
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