5-cheese Macaroni With Chilli, Pancetta & Parmesan Crust
Over a year ago
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Ingredients
- 250 g Macaroni pasta
- 40 g Clover
- 40 g Plain flour
- 550 ml Cold whole milk
- 180 g Mixed cheeses. grated e.g. mozzarella. mature cheddar. red Leicester. emmental
- 1 tsp. English mustard
- to taste Salt
- 20 g Clover
- 75 g Pancetta or dry cure streaky smoked bacon
- large pinch Dried chili flakes
- 30 g Toasted white breadcrumbs
- 1 dsp. Finely grated parmesan
Accompaniment
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Description
A Clover based creamy four cheese sauce topped with chili fried pancetta and crunchy breadcrumbs and Parmesan.
Method
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1
1. Pre-heat the oven to 190C, fan 175, gas 5. Cook the macaroni pasta in a large pan of boiling salted water for exactly 8 minutes. Drain and cool in cold running water. Leave aside until ready to assemble.
2. While the pasta cooks, make the sauce, melt the Clover in a medium saucepan and add the flour. Cook on a low heat, stirring continuously for 2 minutes. Remove from the heat and whisk in the cold milk. Then bring to a gentle simmer for 1 minute. Remove from the heat once more and add the grated cheeses, mustard and some salt to taste. Stir in the cooked macaroni and spoon into a Clover greased 2 litre oval ceramic oven-proof dish.
3. For the topping, melt half the Clover in a frying pan and cook the pancetta or bacon for 5 minutes, until starting to turn golden. Remove from the heat, add the chili then scatter over the macaroni, including the flavoured cooking juices. Mix the breadcrumbs with the parmesan, remaining Clover and 2 teaspoons water and mix then crumble over the top of the macaroni. Bake in the oven for 20 minutes, until golden.
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