• 100 grams pancetta
  • 1 tablespoon olive oil
  • 250 grams plain cottage cheese
  • 250 grams ricotta cheese
  • 3 teaspoons Dijon mustard
  • 1/2 teaspoon cayenne
  • Generous grating of nutmeg
  • 500 grams extra-mature cheddar, grated
  • 100 grams parmesan, grated
  • 1 litre full-fat milk
  • 450 grams dried macaroni


  1. Preheat the oven to 180C. heat a large fry pan over medium heat, add the olive oil and pancetta, fry until browned and crispy, about 8 minutes. Remove and set aside.
  2. In a bowl, whisk together the cottage cheese, ricotta, Dijon, cayenne, nutmeg and a good seasoning. Tip into a large bowl and add the cheddar, parmesan and milk, stirring to combine.
  3. Mix through the dried macaroni then tip into a large ovenproof dish. Top with the crispy pancetta and a sprinkling of parmesan cheese. Cover with foil and bake for 30 minutes. Remove the foil, baking another 30 minutes. Remove and allow to cool slightly.