INGREADIENT

• 250 g macaroni
• 250 ml milk
• 1 tsp ground chipotle pepper
• 4 peppercorns
• 30 g butter
• 1 brown onion small finely diced
• 2 tbs plain flour
• 250 ml cream
• 1 egg yolk
• 1 tsp Dijon mustard
• 100 g smoked cheddar
• 12 slices prosciutto
• 12 mini brioche buns
• 1 cup tomato relish
• 1/2 cup chipotle mayonnaise

Direction

1. Cook macaroni according to packet instructions. Preheat oven to 200C. Line a 18x25cm lamington tin with baking paper.
2. Place milk, ground chipotle and peppercorns in a small saucepan and bring to a simmer, then turn off heat. In a medium saucepan over gentle heat, melt butter and cook onion for five minutes until translucent. Add flour and cook for a further minute, stirring. Strain milk, then whisk into flour mixture. Add the cream. Bring to the boil, reduce heat and simmer for a couple of minutes to incorporate the flavours. Remove from heat and whisk in egg yolk, mustard and cheddar. Season well
3. Strain macaroni and add to cheesy bechamel. Stir well to combine, then tip into prepared tin and smooth out evenly. Bake for 16 minutes until golden. Allow to cool then cover and refrigerate in the tin for 2 hours or overnight to fully set.
4. When you are ready to serve, preheat oven to 180 degrees Celsius. Place prosciutto on a lined oven tray and bake for 8-10 minutes until crisp. Remove mac’n’cheese from fridge and slice into 12 squares. Place on a baking tray and reheat in the oven for 10 minutes. Meanwhile, halve brioche buns and warm in the oven for a few minutes. (You can do all of this at the same time, but keep an eye on it as they all need different cooking times).
5. To assemble sliders, spread tomato relish onto the bottom of each bun. Top with a square of baked mac’n’cheese. Add a big dollop of chipotle mayo, a shard of crispy prosciutto, then finish with the top bun. Serve.