- 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
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.
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.
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.
Combine the remaining cheese with the panko breadcrumbs.
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.