Method
Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Preheat oven to 180 C / Gas 4.
3. Spray a 23x33cm or similar sized baking dish with cooking spray and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.
4. Melt butter in a saucepan and cook and stir the onion, garlic and chipotle chillies until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 125ml at a time and stir in paprika, salt and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheese, about 50g at a time and stir until it has melted and the sauce is thick and smooth.
5. Pour the sauce over the macaroni in the baking dish and stir gently to combine. Cover the dish with foil.
6. Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover and bake until golden brown on the edges, 10 to 15 more minutes.

Ingredients

Tinned chipotle chillies in adobo sauce can be purchased online.