Nothing says comfort food quite like a festival of carbs baked in a rich, creamy sauce – that’s why we love pasta bakes so much throughout autumn. This pasta bake has a spicy kick, and the heat can be taken up a notch with fresh chilies or pickled jalapenos, or even taken down a notch with some soured cream on the side, what you do is up to you!

Ingredients (Serves 4)

  • 300g pasta
  • 25g butter
  • 25g flour
  • 300ml milk
  • 1 avocado, mashed
  • 4 tbsps salsa
  • 1-2 tbsps KANKUN Jalapeño Sauce
  • 150g extra mature cheddar, grated


  1. Pre-heat your oven to Gas Mark 5 (375F/190C).
  2. Cook the pasta for 2 minutes less than the pack instructions suggest.
  3. Drain and pour into a roughly 25/25cm baking/roasting dish and drizzle with a little oil to avoid sticking.
  4. Meanwhile, melt the butter in a heavy based saucepan and add the flour, cook for 1 minute, stirring with a whisk.
  5. Add the milk, a small amount at a time and whisk to incorporate after each addition. Once all the milk has been added, cook a little longer until you’ve got a thick, white sauce. Then take off the heat and add two thirds of the grated cheese and the KANKUN Jalapeño Sauce.
  6. Pour the cheese Jalapeño sauce over your pasta and stir until completely coated. Make small pockets in the dish and add your salsa and avocado.
  7. Bake for 15-20 minutes until the cheese is melted and bubbling.

Recipe by Cate in the kitchen