Truffle & Pancetta Mac & Cheese

Prep time: 35 mins | Serves: 4

Ingredients:

• 300g macaroni

• 80g pancetta, diced

• 40g unsalted butter

• 40g plain flour

• 500g whole milk (warm)

• 150g mature cheddar, grated

• 70g gruyère or comté, grated

• 30g parmesan, grated

• 10g Dijon mustard

• 10g truffle oil (or more to taste)

• 4g sea salt

• 2g freshly ground black pepper

• 20g breadcrumbs (optional, for topping)

• 5g chopped chives or parsley (for finishing)

Method:

1. Preheat your oven to 200°C.

2. Bring a large pan of salted water to the boil and cook the macaroni for 8–9 minutes until just al dente. Drain and set aside.

3. In a frying pan, cook the pancetta until crisp and golden. Remove and set aside, reserving a little of the fat for flavour.

4. In a saucepan, melt the butter (and that little touch of pancetta fat) over medium heat. Whisk in the flour to form a roux and cook for 1 minute.

5. Gradually add the warm milk, whisking continuously until smooth and thickened.

6. Stir in the cheddar, gruyère and parmesan until melted and creamy. Add Dijon mustard, truffle oil, salt and pepper.

7. Fold in the macaroni and pancetta until evenly coated.

8. Pour into an ovenproof dish, scatter with breadcrumbs and a touch more parmesan.

9. Bake for 10–15 minutes until golden, bubbling and irresistible. Finish with chopped chives or parsley.

Storage:

Cool completely before storing in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat gently in the oven with a splash of milk to keep it luscious and creamy.