Macaroni cheese with crispy pancetta and peas

Method

1. Preheat the oven to 200C/Gas 6.

2. Heat a heavy-based frying pan and add the pancetta. Cook for 3-4 minutes until really crispy then drain well on kitchen paper.

3. Bring a pot of salted water to the boil and cook the macaroni until just al dente. Drain well and tip into a large mixing bowl.

4. Melt the butter in a heavy-based saucepan, add the flour and cook for about 30 seconds. Stir in the mustard and mix very well before slowly adding the milk, stirring continuously, until you have a thick smooth sauce.

5. Add the cheddar and gruyere to the sauce, saving a little to sprinkle on top, and heat gently until it has completely melted. Stir in the pepper and season to taste with salt.

6. Pour the sauce over the macaroni, add the peas and pancetta and mix well. Transfer the mixture to a large ovenproof dish, smooth the top and sprinkle with the parmesan and reserved cheese. (You can cover and refrigerate the dish at this stage and cook from cold; be sure to allow an extra 10-15 minutes cooking time).

7. Bake in the oven for 10 minutes until bubbling and golden. You may need to brown the top off under the grill. Serve piping hot with a dressed green salad.