Our deliciously creamy macaroni and cheese is really easy to make and tastes amazing. The tangy flavour of the Westcombe Cheddar is complimented beautifully by the chunks of pancetta.
Time
20 mins
Serves
4
Difficulty
Easy
Ingredients
• 1 pack of Field & Flower pancetta lardons
• 350g dried macaroni (or any other pasta shape you like)
• 200g Westcombe Cheddar, grated
• 2 tbsp Robust Wholegrain Mustard
• 40g butter
• 40g plain flour
• 1 pint milk
• Sea salt & freshly ground black pepper
• ½ pack of Field & Flower sliced pancetta (optional)
• Breadcrumbs (optional)
Instructions
1. Place the macaroni in a large saucepan of salted boiling water and cook according to the packet instructions, then drain.
2. Pan fry the pancetta lardons until crispy.
3. In a saucepan melt the butter, once melted add the mustard and stir.
4. After a minute stir in the flour to form a roux, cooking for about 2 to 3 mins.
5. Gradually whisk in the milk (as needed), a little at a time until you have a smooth sauce.
6. Gently simmer the sauce for about 5 minutes, until thickened and season to taste.
7. Stir in the grated cheese, lardons and pasta, leave for a few minutes then take off the heat.
8. Either serve straight away, or top with extra cheese, crisped up pancetta and breadcrumbs and bake for about 20 minutes.
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