Tex-Mex Inspired Mac and Cheese Quesadillas

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sliced pepper and fry until tender, 5-6 mins. 

Once softened, add the butter (see pantry for amount), garlic and Mexican style spice mix to the pepper. Fry for 1 min.

Once fragrant, stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche, veg stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer, thickened, 2-3 mins.

Once the sauce has thickened, remove from the heat and stir in the cooked macaroni and two thirds of the cheese.

Season, then set aside to cool slightly, 4-5 mins. 

Lay the tortillas (3 per person) onto a lightly oiled baking tray and spoon the macaroni cheese onto one half of each one.

Sprinkle the remaining cheese over the pasta. Carefully fold the other side over to make a semicircle. Press down to keep together.

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.

While the quesadillas are baking, in a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the cider vinegar. Season with salt and pepper. 

Add the tomato to the dressing.

When everything's ready, add the rocket to the tomato bowl and toss together.