1 pack of 60g Chilli & Garlic WILD Pitta Chips
500g Macaroni Shells
200g Mature Cheddar Cheese
200g Gruyere Cheese
6 Calvo Nero Stalks
200g All Purpose Flour
Salt & Pepper
Grab your pitta chips and turn them into breadcrumbs by either blending for a few seconds or if you prefer a crunchier texture, just crush them in the bag.
Cook your pasta according to packet instructions, I like to cook for a little less time than recommended as your pasta will continue to cook in the oven. Set aside.
Then create a roux by heating your butter for 3 mins then gradually add your flour continuously which for a few mins. Once your roux has formed slowly start adding your milk, continuously whisking until it starts to thicken.
Time to add salt, pepper, nutmeg and your cheese, keeping this on a low heat allowing it to melt into a delicious sauce. (remember to set some cheese aside to go onto of your Mac).
Taste your sauce and once you're happy with the flavour take it off the heat.
Now add your chopped Calvo Nero, pasta and cheese sauce together with some paprika for flavour and and line into a baking tray. Top with your reserved cheese and then add your WILD pitta crumbs onto of your cheese.
Lightly sprinkle with a little salt, pepper & paprika and pop into the oven on a medium heat for 30mins or until the top has started to brown.
Remove from the oven, allow to cool and then enjoy this delightful dish!