Chipotle Chicken Mac and Cheese

Heat your oven to 190°C.

Halve your peppers and discard any seeds.

Add your chicken to a baking tray along with your halved peppers, chipotle paste, a drizzle of olive oil and a good pinch of salt. Mix to combine with your hands, then bake for 40 mins, turning half way through.

Melt your butter in a large pan. Add your cumin seeds and toast for a minute. Add your flour, smoked paprika and cayenne pepper, then cook out for 2 mins.

Gradually pour in your milk in small increments, beating with your spoon all the while until you have a smooth mixture before adding more milk. Once all the milk is added, bring your mixture to a boil. Simmer for 2 mins until the mixture thickens.

Peel your peppers and tear them into strips. Shred your chicken with forks.

Get a pan of water on to boil. When bubbling, season liberally with salt and tip in your macaroni. Cook according to packet instructions, then drain in a colander.

Heat your grill to high.

Add your cooked macaroni, all but a handful of cheddar, all but a handful of mozzarella, chicken and peppers to the pan. Give it all a good mix and season to taste with salt and pepper.

Pour it into a dish and top with your extra mozzarella and cheddar. Grill for 5 mins until bubbly.