Jalapeño macaroni cheese

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with the coals banked on one side. Bring it to a steady 190°C with the lid closed. Have a roughly 2.5-litre, shallow, BBQ-safe metal baking dish ready. No plastic handles, no glass dishes.

2. 02

   Step 2COOK THE MACARONI

   On the hob, bring a large pan of salted water to the boil. Cook the macaroni for 2 minutes less than the packet instructions, then drain. It should still have a firm bite: there's another round of cooking coming.

3. 03

   Step 3GET THE CRUNCH STARTED

   Melt the topping butter in a frying pan over medium heat. Add the panko and stir for 3–4 minutes until lightly golden. Take off the heat and leave to cool before mixing with the topping Cheddar. This head start means proper crunch without needing fierce heat above the dish.

4. 04

   Step 4BUILD THE SAUCE

   Melt the sauce butter in a large saucepan over medium-low heat. Stir in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk, keeping each addition smooth before adding more. Bring to a gentle simmer and cook for 3–5 minutes, stirring, until lightly thickened.

5. 05

   Step 5CHEESE AND CHILLI

   Take the saucepan off the heat. Stir in the mustard and smoked paprika, then add the sauce Cheddar and mozzarella in handfuls until melted. Fold in the chopped jalapeños and brine. Taste before adding salt and black pepper — the cheese and pickles have already done some seasoning. Don't boil it now; that's how a silky sauce turns grainy.

6. 06

   Step 6BRING IT TOGETHER

   Fold the drained macaroni into the sauce, coating every bend. It should look generously saucy, not stiff, because the pasta will keep drinking as it bakes. Spoon into the baking dish and scatter the breadcrumb mixture evenly over the top.

7. 07

   Step 7LID DOWN

   Put the dish on the indirect side of the BBQ, away from the coals. Close the lid and bake at 190°C for 25–30 minutes, turning the dish halfway through. It's ready when the sauce bubbles around the edges, the centre is piping hot and the topping is golden. If the crust colours too quickly, loosely cover with foil.

8. 08

   Step 8GIVE IT A MINUTE

   Lift the dish out using heatproof gloves and rest for 5 minutes. That short pause lets the sauce settle around the pasta instead of flooding the plate. Scatter over the spring onions and serve while the top still crunches.