This is no ordinary macaroni and cheese. It contains four of the
richest Italian cheeses for an authentic, robust flavour.
300 gmdried maccheroni100 gmbutter, coarsely chopped100 gmmild pancetta, finely chopped1small onion, finely diced4garlic cloves, finely chopped500 ml (2 cups)pouring cream100 gm eachcrumbled Taleggio and Fontina100 gm eachgrated pecorino pepato and parmesan, plus extra to serve¾ cupcoarse white breadcrumbs¼ cupcoarsely chopped flat-leaf parsley
Preheat oven to 190C. Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, refresh under cold running water and set aside.
Meanwhile, heat butter in a saucepan over medium heat, add pancetta, onion and garlic and sauté until tender (8-10 minutes), set aside.
Combine pasta, pancetta mixture, cream and cheeses in a bowl and season to taste. Transfer to a 1.8 litre-capacity baking dish, top with breadcrumbs, parsley and extra parmesan and bake until golden and bubbling (30-40 minutes). Serve hot.