SERVES 6
PREPARATION 35 MINS
COOKING 40 MINS
500g (1lb) macaroni
1½l whole milk
1 bay leaf
75g (2½oz) butter
4tbsp plain flour
225g (7oz) grated mature Cheddar
2tsp Dijon mustard
100g (3½oz) thinly sliced pancetta, grilled until crisp
50g (1¾oz) freshly grated Parmesan
60g (2oz) fresh breadcrumbs
1. Heat the oven to 190ºC (gas mark 5). Boil the macaroni in a large saucepan of salted water until al dente (check packet for timings). While the pasta is cooking, bring the milk and bay leaf to just under the boil, over a low heat. Remove from the heat and set aside for 10 minutes.
2. Melt the butter in a large saucepan and sprinkle over the flour. Stir with a wooden spoon over a medium heat and cook for 1-2 minutes, or until the flour has browned slightly. Gradually pour in the milk and bay leaf, and whisk until there are no lumps. Simmer, stirring occasionally, until it thickens.
3. Drain the pasta and transfer it to a large bowl. Pour over the white sauce and remove the bay leaf. Mix in the Cheddar and mustard until combined. Crumble the pancetta into bite-size pieces and stir them through the mixture. Season well with salt and freshly ground black pepper.
4. Spoon the pasta into a large, shallow, ovenproof dish. Scatter the Parmesan and breadcrumbs over the top. Bake for 35-40 minutes or until hot and golden.
TIP
Use any type of small hollow pasta for this - penne is a good, easily available substitute for macaroni. You can also make individual portions by cooking in ramekins. Bake for about 20 minutes, depending on the size of the dishes.