Ingredients
- 400g macaroni
- 100g pancetta, diced
- 1 leek, sliced
- 40g unsalted butter
- 40g plain flour
- 500ml milk
- 200g Dolcelatte cheese
- 150g Pecorino cheese, grated
- 75g breadcrumbs
- Salt and pepper
Details
servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 200 degrees C.
Step 2
Cook the macaroni in a large pan of salted water. A minute before the recommended cooking time ends, drain the pasta and put to one side.
Step 3
While the pasta is cooking, fry the pancetta and leeks in a frying pan until the pancetta is crisp and the leeks are soft. Set aside.
Step 4
For the sauce, melt the butter in a medium pan, then sift in the flour when melted. Whisk to create a roux, and cook for 30 seconds to a minute until golden. Slowly whisk in the milk, adding a little at a time, and once combined, bring to the boil and cook for one minute.
Step 5
Remove the pan from the heat, and add all of the Dolcelatte and half of the Pecorino. Stir until combined, then season to taste with salt and pepper.
Step 6
In a shallow casserole dish, combine the sauce, the leeks and pancetta and the pasta. Mix well to combine.
Step 7
In a separate bowl, combine the breadcrumbs and the remaining Pecorino. Scatter across the top of the casserole dish.
Step 8
Bake for 25 minutes, until the dish is hot through and the topping is golden.
You don't have to use pancetta, leeks and Dolcelatte - try different combinations such as alternative meats, cheeses, sundried tomatoes and more.
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