Chicken macaroni cheese with crispy pancetta

Method

1. Heat the oven to 180°C fan/gas 6. Put the pancetta on the prepared baking sheet. Cover with baking paper and top with a second baking tray. Bake for 8-10 minutes until crisp, then leave to cool. Turn the grill to medium high.
2. Meanwhile, cook the pasta in a large pan of boiling salted water for 6-8 minutes or until just al dente. Drain and set aside, keeping the pan to hand.
3. Put the chicken, cheddar, milk, mascarpone, mustard and some salt and pepper in the empty pan then, over a medium heat, stir to melt the cheese.
4. Remove the pan from the heat, stir the pasta into the sauce until combined, then crumble in half the pancetta.
5. Scrape the mixture into the baking dish, sprinkle over the fontina or gruyère and the rosemary, then grill for 2-3 minutes until the top is golden.
6. Crumble over the remaining pancetta and serve with a green salad, if you like.