chili macaroni cheese

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I found this recipe on a blog called  
What Katie Ate.

a Ton of hungry boys and girls came home to the house early from school to sled and play touch football,
so what better to fill them with but with great winter comfort food.

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1/4 cups macaroni pasta

1 1/2 cups milk

20g butter

1/4 cup cream

1.5 cups cheddar cheese (I like to use a good, bitey vintage cheddar)

1/2 cup Pecorino cheese

1/4 cup chili cheese

Salt & Freshly Ground Black Pepper

Olive Oil

Preheat your oven to 250˚C (480˚F)

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1. Cook the macaroni pasta as per the packet instructions. I prefer to slightly under cook it by one or two minutes as I feel once fully baked, the texture is nicer. Drain and toss in a tablespoon or two of olive oil and keep warm.

2. In a saucepan, gently warm the milk, cream and butter and bring to a slow simmer, seasoning well with a good pinch of salt and pepper.

3. In a bowl, mix all cheese varieties together, then add half into the milk and butter mixture, combine well and add into the cooked pasta, making sure the pasta is well coated.

4. Grease the inside of a baking dish with butter and into which add the coated pasta, then pour in the remaining milky cheese mixture.

5. Sprinkle the top of the dish with the remaining cheese.

6. Bake for 10 to 15 minutes until browned and bubbling. I like to add a further handful of grated cheddar cheese and place under the grill for 5 minutes until crispy.