Directions

Cook the Pasta:

1. Bring a large pot of salted water to a boil.

2. Add the macaroni and cook according to the package instructions until al dente.

3. Drain the pasta and set aside.

Make the Cheese Sauce:

1. In a medium saucepan, melt the butter over medium heat.

2. Add the flour and salt and whisk continuously for about 1-2 minutes to make a roux.

3. Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, about 5-7 minutes.

4. Reduce the heat to low and stir in the mustard. Blend mixture.

Combine Pasta and Sauce:

1. Brush Camembert wheel evenly with Scotch Bonnet Chilli Jam

2. Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly with the creamy mixture.

Bake:

1. Preheat the oven to 175°C.

2. Transfer half the macaroni and cheese mixture to a cast iron skillet, before placing the Camembert wheel in the middle.

3. Cover with the rest of the mac ‘n cheese, before brushing with more chilli jam.

4. Sprinkle the remainder of the cheese evenly on top.

5. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and the cheese is bubbly.

Serve:

1. Remove from the oven and let it cool slightly before serving.

2. Serve the macaroni ‘n cheese as a main dish or a side dish!