Ingredients

• 300g/10½oz dried macaroni
• 40g/1¾oz butter
• 40g/1¾oz plain flour
• 500ml/18fl oz milk
• 100g/3½oz blue cheese
• preferably mild gorgonzola
• grated or finely diced
• 150g/5½oz cheddar
• grated
• 100g/3½oz Caerphilly
• grated
• ½ tsp freshly grated nutmeg
• or to taste
• 90g/3oz pancetta
• chopped
• 100g/3½oz mozzarella
• chopped
• 75g/3oz fresh breadcrumbs
• 25g/1oz freshly grated Parmesan
• large handful fresh basil leaves
• roughly chopped
• to serve
• 1 tbsp wholegrain mustard
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 head Romaine lettuce
• cut into chunks
• sea salt and freshly ground black pepper

Directions

• For the macaroni cheese
• preheat the grill to its highest setting.
• Cook the macaroni in a large saucepan of salted
• boiling water according to the packet instructions.
• Meanwhile
• in a separate saucepan
• heat the butter until melted
• then whisk in the flour until smooth and cook for 1-2 minutes
• or until pale golden-brown.
• Whisk in the milk a little at a time
• waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture
• you should have a smooth sauce with the consistency of double cream.
• Add all of the blue cheese
• 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently
• stirring all the time
• until it has melted. Season
• to taste
• with salt
• freshly ground black pepper and nutmeg.
• Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside.
• Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture.
• Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella
• breadcrumbs
• and Parmesan. Grill for 2-3 minutes
• or until the topping is golden-brown and bubbling.
• Meanwhile
• for the salad
• in a bowl
• whisk together the mustard
• vinegar and olive oil
• then season
• to taste
• with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing.
• Serve the macaroni cheese with the salad alongside
• sprinkled with the chopped basil.