Cajun Chicken Mac & Cheese

Bring a large pan of salted water to the boil. Cook the macaroni for 2 minutes less than the packet time, then drain well.

Heat the oil in a large frying pan over a medium-high heat. Toss the chicken with half the Cajun seasoning and the paprika, then fry for 5–6 minutes until lightly browned and cooked through. Add the onion and pepper and cook for 4 minutes until softened. Stir in the garlic for the final minute.

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer for 4–5 minutes, stirring, until thick enough to coat a spoon.

Take the sauce off the heat and stir in 100 g of the cheddar, the remaining Cajun seasoning, salt and black pepper. Fold in the macaroni and chicken mixture.

Spoon into a baking dish, scatter over the remaining cheddar and bake at 200°C/180°C fan for 20 minutes until bubbling and golden. Rest for 5 minutes before serving.