Carbonara Cacio e Pepe Mac & Cheese

👩‍🍳 Method

1. Make the Sauce:

   • Melt the butter in a saucepan over medium heat until sizzling.

   • Add the pancetta and fry for 5–6 minutes, until crisp and golden.

   • Reduce heat to low, stir in the cracked pepper, and cook for 2 minutes to toast it.

   • Add the flour, cook for 1 minute, then gradually whisk in the milk until smooth.

   • Simmer for 3–4 minutes, stirring, until thickened.

2. Cook the Pasta:

   • Meanwhile, cook the macaroni according to the packet instructions until al dente. Drain well.

3. Combine Sauce & Pasta:

   • Remove the sauce from the heat and stir in the cheddar and half the parmesan until melted.

   • Taste and adjust seasoning if needed.

   • Mix in the drained macaroni, then stir in the mozzarella just before baking.

4. Assemble & Bake:

   • Preheat the oven to 200°C / 180°C fan / Gas 6.

   • Butter a 25 x 18cm ovenproof dish.

   • Spoon in the pasta mixture and smooth the top.

   • Sprinkle with panko breadcrumbs and the remaining parmesan.

   • Bake for 25–30 minutes, until golden, bubbling, and crisp on top.

🧄 Optional Add-ins: