AT A GLANCE
|01||Preheat oven to 190C. Cook macaroni in a saucepan of boiling salted water to almost al dente (4-6 minutes). Drain. Butter a shallow 1.5-litre ceramic or enamel baking dish, then add the macaroni.|
|02||Melt butter in a saucepan over medium heat, add flour, season to taste and whisk until well combined. Add milk, whisking continuously until thickened (12-15 minutes). Add chipotle purée, cheddar and Comté, and stir until melted (3-4 minutes).|
|03||Pour sauce over macaroni and stir to combine. Sprinkle panko and Parmigiano-Reggiano evenly over, bake until golden (10-12 minutes) and finish, briefly, under a hot grill to crisp the breadcrumbs and cheese (3-5 minutes). Serve hot.|
Note Chipotle purée is made by processing chipotle peppers in adobo in a blender to a smooth consistency.