Italian style mac 'n' cheese

It's no secret that mac 'n' cheese is my favourite food. As in, 'if you could only eat one food for the rest of your life' favourite food. It's perfect for a treat, after a bad day, and if it's on the menu at a restaurant I will struggle to choose anything else.

Because of all this, I'd like to think I'm somewhat of a mac 'n' cheese expert, and that gives me great authority to say YOU NEED TO TRY THIS RECIPE. Oozing taleggio cheese and salty pancetta, combined with a hit of truffle oil and drizzled with pesto, this is the ultimate autumn comfort food.


  • 300g Italian style pasta
  • Pancetta, diced
  • 50g butter
  • Three heaped table spoons of flour
  • 500ml full fat milk
  • Nutmeg
  • 1 tsp wholegrain mustard
  • 200g taleggio cheese
  • 50g parmesan
  • Pesto
  • Truffle oil
  • A pinch of salt and pepper


  • Whilst the pasta is boiling, begin to make the sauce. Melt the butter in a saucepan over a low heat and add the flour, stirring until combined to make a paste. Slowly incorporate the milk, mixing thoroughly to create a smooth consistency. Add in a sprinkle of nutmeg and the mustard, and cook for approximately 8-10 minutes until the sauce has thickened, stirring often. Take off the boil and mix in the taleggio, stirring until melted.
  • Fry the pancetta until crispy
  • Combine pasta and pancetta, and then stir through the sauce. Tip into an oven proof dish, drizzle with truffle oil and grate over a generous amount of parmesan. Bake for 20 minutes or until the cheese has gone crispy.
  • To make a pesto drizzle, mix a good quality pesto with water and oil and serve on the side