Fried Jalapeño and Le Gruyère AOP Mac and Cheese, Semi-Dried Tomato Pesto Recipe - Great British Che

Ingredients

• 250g of macaroni pasta
• 50g of butter
• 50g of plain flour
• 6g of fine salt
• 20g of tomato paste
• 12g of vegetable bouillon powder
• 1/2 tsp ground white pepper
• 1/2 tsp smoked paprika
• 75ml of white wine
• 375ml of milk
• 75g of Gruyère
• 35g of cream cheese
• 20g of Parmesan
• 30g of pickled jalapeños, chopped
• 25ml of pickle juice, from the jalapeños
• vegetable oil, for deep-frying
• 70g of piquillo peppers
• 100g of semi-dried tomatoes
• 40g of ketchup
• 3g of Maldon salt
• 1/2 small garlic clove
• 1/4 tsp dried oregano
• 10g of grated Parmesan
• 25ml of olive oil
• 70g of plain flour
• 1 pinch of salt
• 2 eggs
• 70ml of milk
• 160g of Panko breadcrumbs