Ingredients

· 12 slices pancetta

· 300 g macaroni

· 175 g roast chicken

· 125 g mature cheddar

· 325 ml milk

· 125 g mascarpone

· 1 tablespoon dijon mustard

· 100 g fontina

· 1 tablespoon rosemary leaves

· Crisp green salad to serve

Method

Heat the oven to 180°C. Put the pancetta on the prepared baking sheet. Cover with baking paper and top with a second baking tray. Bake for 10 minutes until crisp, then leave to cool. Turn the grill to medium high. Meanwhile, cook the pasta until just al dente. Drain and set aside. Put the chicken, cheddar, milk, mascarpone, mustard, salt and pepper in a pan, over a medium heat, stir to melt the cheese. Remove the pan from the heat, stir the pasta into the sauce until combined, and then crumble in half the pancetta. Scrape the mixture into the baking dish, sprinkle over fontina and rosemary, grill until the top is golden. Crumble over the remaining pancetta and serve with a green salad.