Macaroni Chilli Oil Cheese with Anchovy Breadcrumbs

Heat the oven to 200C/180C fan/400F/gas 6. Bring a big pan of salted water to the boil and cook the macaroni for 2 minutes less than stated on the pack minutes, then drain and run under cold water to cool off.

Melt the butter in a saucepan over a medium heat and stir in 3 tablespoons of the chilli oil, then the flour. Cook, stirring, for 1 minute, then slowly pour in the milk, whisking constantly until it comes to a simmer and begins to thicken. Turn the heat down to low and simmer gently for 4-5 minutes, stirring frequently. Take off the heat, add the gruyere and half the Parmesan and stir until you have a smooth, luscious sauce. Season to taste.

Combine the warm sauce with the pasta, adding a splash of boiling water if it needs loosening. Transfer to a baking dish.

To make the breadcrumbs, warm the olive oil and the remaining tablespoon of chilli oil in a frying pan and add the anchovies. Cook, crushing them into the oil until they break down, then stir in the breadcrumbs so they are evenly coated. Sprinkle over the top of the macaroni, followed by the remaining 50g of Parmesan. Place in the oven for 25 minutes until golden, bubbling and delicious.