• 200 g macaroni
  • 0.5 x 160g pack smoked cubetti di pancetta
  • 2 tbsp plain flour
  • 250 ml semi-skimmed milk
  • 1 whole nutmeg, to grate
  • 75 g mature cheddar cheese, grated
  • 15 g panko breadcrumbs


  1. 1

    Preheat the oven to 200°C/180°C fan/gas mark 6. Cook the pasta in a pot of boiling water for 7 minutes, then drain and set aside.

  2. 2

    While the pasta is cooking, place the cubetti in a medium saucepan over medium-high heat and fry until golden and crisp. Remove with a slotted spoon and set aside.

  3. 3

    Reduce the heat to medium, and add the flour. Cook out for 1 minute, stirring continuously, then gradually add the milk. Bring up to a boil, then reduce the heat and simmer for 2-3 minutes, until thickened. Add the nutmeg, 50g of cheese, pasta and pancetta, stir well and season to taste.

  4. 4

    Combine the remaining cheese with the panko breadcrumbs.

  5. 5

    Place spoonfuls of the mixture into mini muffin tins and top with the panko/cheese mixture. Bake in the oven for 10 minutes, until lightly browned. Leave to cool slightly, then take them out of the tin and place on a serving tray.

Nutritional Details

Each serving provides
  • Energy 188kj 45kcal 2%
  • Fat 2.0g 3%
  • Saturates 1.1g 6%
  • Sugars 0.6g <1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

4.4g carbohydrate 0.3g fibre 2.3g protein

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