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How to make Fondue style macaroni cheese

Yield = 6
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 400g macaroni
  • 1 tablespoon olive oil
  • 250g sliced pancetta or bacon, chopped
  • 50g unsalted butter
  • 2 1/2 cups (175g) fresh breadcrumbs
  • 2 tablespoons chopped flat-leaf parsley
  • 600ml milk
  • 600ml pure (thin) cream
  • 1/4 cup (35g) plain flour
  • 225g fontina cheese (see note), coarsley grated
  • 300g cheddar, coarsely grated

Method

  • Step 1 Preheat oven to 180C. Grease a 2-litre baking dish. Cook pasta in boiling salted water according to packet instructions. Drain well and set aside.
  • Step 2 Meanwhile, heat oil in a frypan over medium heat. Add pancetta and stir for 2-3 minutes until starting to crisp. Add butter and crumbs, then stir 2-3 minutes until golden. Transfer to a food processor with parsley. Pulse briefly to combine.
  • Step 3 Place milk, cream and flour in a large heatproof bowl. Lightly whisk to combine. Add half of each cheese, then set bowl over a pan of simmering water. Allow cheese to melt, then stir gently to combine - don't overmix. Add pasta, then stir in remaining cheese. Season, then transfer to baking dish. Sprinkle with crumbs. Bake for 30 minutes until bubbling and golden.