Ingredients

300g of macaroni
50g pancetta diced
One large or two small spring onions, chopped
4 tbsp home-made bread crumbs
Handful of fresh parsley

For the Cheese Sauce:

40g of butter
40g of plain flour
1/4 tsp of ground nutmeg
1 tsp of English mustard powder or mustard
200ml of milk
285ml (10oz) of single cream
200g of extra strong mature cheddar
100g of fresh Parmesan coarsely grated
Salt, and white pepper to season
Good pinch of dried chilli flakes

Method

1. Preheat the oven to 200 C/400 F/gas mark six.

2. Fry the pancetta in a pan for five minutes, then add the chopped spring onion, and fry for a further five minutes. Set aside.

3. Set a large pan of water on the heat, add salt and a good dash of olive oil. When the water boils add the macaroni and cook as per instructions on the packet.

4. Melt the butter in a medium-sized saucepan and add the flour, mustard, chilli flakes and nutmeg. Stir briskly with a wooden spoon and add the milk 25 ml at a time, stirring all the time to make a smooth roux. Add the single cream gradually, white pepper and a little salt. Add three quarters of the Cheddar and three quarters of the Parmesan. Add the cooked bacon and spring onions, and mix together.

5. Drain the macaroni and rinse it with boiling water if it is 'starchy'. Put the macaroni in a mixing bowl, and add the cheese sauce. Mix together.


6. Pour the macaroni and cheese sauce mix into a large baking dish. Sprinkle the top with the breadcrumbs, then add the remaining Parmesan cheese and finally sprinkle on the remaining cheddar.

7. Place the dish towards the top of your oven and bake for 20 to 25 minutes or until the top is bubbling and golden.

8. Remove from the oven and sprinkle over the chopped parsley to garnish. Standby to serve the best macaroni cheese you have ever tasted!