My rainbow mac n cheese is not a real rainbow with real rainbow colours. Get over it, internet. Love from Mike.
Boil a pan of salted water and add the pasta. Cook for 8 minutes, until the pasta is just cooked. Pour the milk into a pan and bring to the boil. Add the butter to a medium saucepan. Whisk the flour into the butter to form a smooth paste called a roux.
Pour the milk into the roux a little at a time, whisking continuously to keep the sauce smooth. Add the cheddar and stir the sauce until the cheese melts. Drain the pasta and stir it into the cheese sauce. Split the mixture into 3 bowls.
Preheat the oven to 200ºC. Peel and dice the beetroot into small cubes. Drizzle with a little oil and roast for 40 minutes, until very soft. Add it to a food processor or blender with the double cream, thyme leaves and goats cheese. Stir into one of the bowls of mac ‘n’ cheese.
Add the basil, parsley and spinach into a food processor or a blender. Pour in 2 tbsp of boiling water, the double cream and the feta. Blitz to get a smooth, bright green sauce. Stir it into the second bowl of mac ‘n’ cheese.
In another pan, add a little oil and the chorizo then cook until quite crispy before removing from the heat. Steep the saffron in 2 tbsp of boiling water for 5 minutes. Add the paprika and saffron to the pan, followed by the cream and the Parmesan. Stir it into the third bowl of mac ‘n’ cheese.
Tip the cheesy pastas into an ovenproof dish, keeping each colour in three distinct sections, and top with the panko breadcrumbs. Grate over some extra Parmesan and stick it in the oven for 10 minutes, until the breadcrumbs and cheese are browned on top. Grab a few scoops of different coloured mac ‘n’ cheese! Serves 4