Jalapeño mac ‘n’ cheese

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Bring a medium saucepan of salted water to the boil, then cook the pasta until al dente according to the pack instructions. Drain, rinse under cold running water, then drain again and set aside.
2. Melt the butter in a large pan over a low-medium heat, add the garlic and bay leaf, then stir in the flour and cook for 2 minutes. Gradually add the milk, stirring, until thick and saucy. Remove and discard the garlic and bay leaf. Stir the grated cheeses and mustard into the sauce until melted, stringy and thick. Add the sliced chillies and season to taste with salt and pepper.
3. Put the pasta in a 500ml ovenproof dish, pour over the sauce, then scatter over the broken tortilla chips. Bake for 20-25 minutes until golden and bubbling.