Cheesy Pasta & Pancetta Gratin

A great mid-week supper dish packed full of flavour – serve with a crisp salad on the side.

  • 200g macaroni, or other small pasta
  • 130g pancetta, cut into small cubes
  • 1 small leek - washed, trimmed & finely chopped
  • 50g butter
  • 60g flour
  • 450mls milk
  • 1/4 tsp freshly grated nutmeg
  • 130g Seriously® Strong Extra Mature cheddar, grated
  • Salt & freshly ground black pepper
  • To finish:
  • 50g Seriously® Strong Extra Mature cheddar, grated
  • 50g Parmesan cheese, grated
  • 100g Dean's Extra Mature Cheddar Oat Bites, crumbed

Follow these steps

  • Pre-heat the oven to 180degC
  • Bring a large pan of salted water to the boil.
  • ip in the pasta and cook according to pack instructions. Drain well and leave to one side.
  • Heat a frying pan over a moderate heat and add the cubed pancetta. Cook gently until the fat starts to run.
  • Add the chopped leek and continue to cook for a further 10 minutes until the leeks are soft and the pancetta is starting to brown.
  • Melt the butter in a saucepan, add the flour and cook for 1-2 minutes. Remove from the heat and add the milk a little at a time stirring continuously.
  • Once all the milk is added return to the heat and keep stirring until the sauce comes to the boil.
  • Add the grated cheddar and nutmeg followed by the cooked pancetta, leeks and pasta - mix well.
  • Season with salt & pepper and pour into an ovenproof dish.
  • To finish, mix the grated cheeses and crumbed Dean's Extra Mature Cheddar Oat Bites and scatter evenly over the pasta.
  • Bake for around 25 minutes or until golden and bubbling.

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