Ingredients

The following ingredients have 4 Servings
  • 400g macaroni
  • 1 tablespoon olive oil
  • 250g sliced pancetta or bacon, chopped
  • 50g unsalted butter
  • 2 1/2 cups (175g) fresh breadcrumbs
  • 2 tablespoons chopped flat-leaf parsley
  • 600ml each milk & pure (thin) cream
  • 1/4 cup (35g) plain flour
  • 225g fontina cheese, coarsley grated
  • 300g cheddar, coarsely grated

Instruction

  • Preheat oven to 180°C. Grease a 2-litre baking dish. Cook pasta in boiling salted water according to packet instructions. Drain well and set aside.
  • Meanwhile, heat oil in a frypan over medium heat. Add pancetta and stir for 2-3 minutes until starting to crisp. Add butter and crumbs, then stir for 2-3 minutes until golden. Transfer to a food processor with parsley. Pulse briefly to combine.
  • Place milk, cream and flour in a large heatproof bowl. Lightly whisk to combine. Add half of each cheese, then set bowl over a pan of simmering water. Allow cheese to melt, then stir gently to combine - don't overmix. Add pasta, then stir in remaining cheese. Season, then transfer to baking dish. Sprinkle with crumbs. Bake for 30 minutes until bubbling and golden.