Macaroni Cheese with Pancetta & Cherry Tomatoes
This is such a tasty version of macaroni cheese - one of my childhood favourites.  Mature Cheddar, Parmesan, Gruyere cheeses, pancetta, cherry tomatoes and garlic & herb breadcrumbs... delicious!  
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
    For the cheese sauce
  • 40 g butter
  • 50 g plain flour
  • 900 ml milk (warmed)
  • 150 g Gruyere cheese (grated)
  • 150 g cheddar cheese (grated)
  • 1 tsp English mustard
  • 1 splash of Worcestershire sauce (optional)
  • sea salt & pepper (freshly ground)
    • For the macaroni
  • 1 tbsp butter
  • 100 g pancetta (diced)
  • 4 shallots (sliced)
  • 400 g macaroni (cooked as per packet instructions)
  • 15 cherry tomatoes (halved)
  • 1 splash of milk
    • For the topping
  • 1 garlic clove (peeled)
  • 1 slice of bread
  • 2 tbsp Parmesan cheese
  • 1 small handful of fresh flat leaf parsley
Instructions
  1. Preheat the oven to 200°C/180°C/Gas 6.
  2. For the cheese sauce, melt the butter over a medium heat. Stir in the flour and cook for 3-4 minutes (don’t let the mixture turn brown).
  3. Add a splash of milk to the flour mixture and stir to combine. Continue to heat and stir, gradually add more milk until a smooth sauce has formed. Add any of the remaining milk and bring to the boil, stirring continuously. Reduce the heat and let simmer for 3-4 minutes.
  4. Remove from the heat and add the cheddar & Gruyere cheese, mustard, Worcestershire sauce and season to taste.
  5. For the pasta, melt the butter in a large frying pan over a medium heat, add the pancetta and the shallots and cook for 2-3 minutes until the pancetta starts to go crispy. Add the cooked macaroni, cherry tomatoes and the pre-prepared cheese sauce. You may need to add a little more milk to loosen the sauce if it is too thick. The sauce should coat the macaroni not drown it. Pour the macaroni into an oven proof dish.
  6. For the topping, place the garlic and bread into a food processor and blitz, then add the parsley and pulse until all combined, add the Parmesan and mix together. Now scatter it over the macaroni cheese.
  7. Place in the oven for 15-20 minutes until the bread crumbs are golden brown and the cheese sauce is bubbling. Enjoy!
Recipe Notes

Experiment by using a variety of cheeses, why not try some dolcelatte. You can substitute the shallots for a leek. Add a bit of spice with a sprinkle or 2 of cayenne pepper.