The Ultimate Macaroni Cheese

I'm obsessed with pasta dishes, especially those containing cheese and the more the better! I'm almost certain I was a mouse in a past life as I have been known to eat my weight in cheese on certain days!

This version contains FIVE different kinds of cheese plus crispy pancetta, this is seriously what dreams are made of, talk about a party in my mouth!

Serves 4.

Ingredients:

• 300g macaroni pasta 
• 250ml double cream
• 100g Red Leicester cheese, grated 
• 100g strong cheddar cheese, grated
• 100g Gorgonzola, cut into small chunks 
• 1/4 freshly grated nutmeg
• 2 mozzarella balls, drained and cut into 1cm cubes
• 3 egg yolks
• 150g pancetta, fried until crispy 
• 100g freshly grated Parmesan cheese
• Salt and pepper 

Preheat the oven to 2320C/450F/gas mark 7.

Cook the pasta in a large saucepan with plenty of boiling salted water until al dente. Once the pasta is cooked, drain and place back in the saucepan away from the heat.

Pour in the cream along with the Red Leicester, Cheddar, and Gorgonzola cheese. Return the saucepan to a low heat and use a wooden spoon to mix everything together for 1 minute.

Remove the pan from the heat and add the nutmeg, the mozzarella, the egg yolks, the pancetta and half the Parmesan cheese. Season with a little salt, plenty of black pepper and stir everything together for a good 30 seconds.

Tip the mixture into a shallow-sided oven proof dish, sprinkle with the remaining Parmesan cheese on top and bake in the oven for about 15 minutes or until it is bubbling and blistering on top.

Serve immediately with salad or some veg....bon appétit!

Straight out of the oven & ready to serve!