Chipotle mac n cheese

This all-American classic is creamy and cheesy and oh-so-indulgent, but impressively low in calories.

Method:

1. Preheat grill to 200°C/400°F/Gas 6.
2. Put the cauliflower in a microwaveable bowl with a splash of water. Cover with cling film and heat on full power for 9 minutes, or until soft.
3. Cook the macaroni according to packet instructions, draining when it’s ever-so-slightly undercooked as we’re going to heat it under the grill too.
4. In another pan, heat the chipotle paste and smoked paprika over a medium heat to allow the flavours to release. Add the milk and cheese spread and heat through.
5. Add the cauliflower to a food blender along with the sauce. Blitz until smooth.
6. Drain the pasta and pour into an ovenproof dish. Cover with lashings of cheese sauce and stir through the cherry tomatoes and peppers. Sprinkle the top with grated cheese, a little black pepper and a pinch of smoked paprika to finish.
7. Place under the grill and heat until the cheese has melted and is a golden-brown colour, which should take around 5 minutes.

Tips:

Swap the jarred peppers for sliced and roasted red pepper if you prefer.