Easy Main Italian

Fondue-style macaroni cheese

Name: Fondue-style macaroni cheese
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: /italian
Ingredients: 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

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There is no such thing as too much cheese in this creamy macaroni bake.

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

Method

1.

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.
2.

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.
3.

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.