250 g macaroni
50 g butter
1 clove garlic, peeled and finely chopped
50 g plain flour
600 ml semi skimmed milk
75 g Cheddar cheese, grated
salt and freshly ground black pepper
130 g pack pancetta
1 tbsp fresh parsley, finely chopped
50 g butter
1 clove garlic, peeled and finely chopped
50 g plain flour
600 ml semi skimmed milk
75 g Cheddar cheese, grated
salt and freshly ground black pepper
130 g pack pancetta
1 tbsp fresh parsley, finely chopped
method
1. Cook the macaroni as per pack instructions.
2. Meanwhile, melt the butter in a medium size saucepan add the garlic and cook for 1 minute, remove from heat and stir in the flour, return to the heat and cook for 1 minute.
3. Remove the saucepan from the heat and gradually stir in the milk, return to the heat, bring to the boil stirring continually until the sauce thickens.
4. Add the cheese and season to taste.
5. Cook the pancetta in a frying pan until brown and crispy, stir the cheese sauce into the macaroni and sprinkle with fresh parsley.
6. Top with the crispy pancetta.
2. Meanwhile, melt the butter in a medium size saucepan add the garlic and cook for 1 minute, remove from heat and stir in the flour, return to the heat and cook for 1 minute.
3. Remove the saucepan from the heat and gradually stir in the milk, return to the heat, bring to the boil stirring continually until the sauce thickens.
4. Add the cheese and season to taste.
5. Cook the pancetta in a frying pan until brown and crispy, stir the cheese sauce into the macaroni and sprinkle with fresh parsley.
6. Top with the crispy pancetta.
serving amount
serves: 4
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