Mid-week macaroni cheese

Macaroni cheese, mac n cheese or just mac. No matter what you call it, you can’t beat this classic combo of crunchy cheese topping a silken pasta sauce. This is a classic version of the world renowned dish with just a touch of optional adulteration from the pancetta. You can have the whole dish cooked and ready to be devoured in just 20 minutes.

Serves 2 greedy people

300g macaroni
50g butter
35g plain flour
500ml full fat milk
100g cheddar cheese
1 1/2 tsp English mustard
100g unsmoked pancetta, cubed (optional)
50g grana padano or parmesan

Bring a large pan of salted water to the boil and cook the macaroni until al dente.

Meanwhile, melt the butter in another pan, add the flour and cook it out for a few minutes until you have a thick roux.

Slowly add the milk, constantly stirring, until you have a sauce. Add the cheddar and mustard, cook for a few minutes, further and then season to taste with salt and black pepper.

Meanwhile, if using the pancetta, cook it for a few minutes in a little olive oil until it is lightly coloured. Use a slotted spoon to transfer the cooked pancetta into the sauce. Also add a tablespoon of the cooking oil into the sauce for an extra decadent touch.

Drain the pasta, combine it with the sauce and pour it into a large oven-proof dish.

Grate the grana padano over the top and whack it under the grill for a few minutes until the top is golden and crispy.

Serve with salad and your favourite hot sauce (Dunn’s River Jamaican if you’re asking).