Preheat the oven to 220°CI 200°C (fan)/ gas 7. Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips.

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced peppers and cook, covered, for 4-5 min

Meanwhile, boil a kettle. Peel and slice the red onion. Add the sliced onion to the pan with a pinch of salt and cook, covered, for a further 4-5 min

While the onion is cooking, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook for 7 min or until it's cooked with a slight bite. Once done, drain the macaroni, reserving 150ml of starchy pasta water.

Combine the panko breadcrumbs, smoked paprika, a pinch of salt and a generous drizzle of vegetable oil in a small bowl – these are your smoky breadcrumbs.

Grate the cheddar cheese. Dissolve the vegetable stock mix in the reserved pasta water.

Once the onion has softened, add the chipotle paste (can't handle the heat? Go easy!), tomato paste, drained macaroni, crème fraîche, grated cheese and vegetable stock to the pan. Give everything a good mix up – this is your chipotle mac 'n' cheese.

Transfer the chipotle mac 'n' cheese to an oven-proof dish. Top with the smoky breadcrumbs and put the dish in the oven for 10 min or until bubbling and crispy.