Pancetta macaroni cheese

Cook the pasta in a large saucepan of boiling salted water until just tender. Drain and return to the saucepan. Place the pancetta on a large baking tray. Cook for 5 minutes under a hot grill or until golden and crisp. Roughly chop.

Melt the butter in a saucepan over medium heat. Remove from the heat and add the flour, stirring until well combined. Return to the heat and cook for 1 minute or until bubbly. Remove from the heat and slowly add the milk, whisking constantly, until well combined. Return to the heat and bring to the boil, whisking constantly. Add the gruyere, 1/4 cup of parmesan and the chopped pancetta. Stir through pasta. Transfer to a large (9-cup capacity) ovenproof dish. Combine the breadcrumbs, remaining parmesan and oil. Sprinkle over the macaroni. Bake for 20 - 25 minutes or until golden. Serve with a green salad.