Serves: 6


  • Biondi No 38 Macaroni 500g
  • 2 tbsp butter
  • 2 tbsp flour
  • 1L milk, warmed
  • 150g smoked mozzarella, grated
  • 150g fontina, grated
  • 150g provolone cheese, grated
  • 100g smoked pancetta, finely diced
  • Chopped parsley to garnish
  • Sea salt
  • Pepper
  • Parmigiano cheese


  1. Bring a pot of salted water to the boil and cook the pasta according to packet directions. Drain.
  2. Fry pancetta till crispy, drain in absorbent paper.
  3. In a medium pot, to make the béchamel, melt the butter and add the flour and cook for 2 minutes. Slowly add the warmed milk, 500ml at a time, depending on how thick you want your béchamel
  4. Bring to the boil, using a whisk and constantly stirring to ensure a smooth béchamel
  5. Stir the pasta and the béchamel together, add the cheeses, reserving a ¼ cup of each for the top and season with salt and pepper.       Stir
  6. Place the pasta into ramekins, top with the reserved cheese and cooked pancetta. Bake at 200C uncovered for 5-8 minutes or until golden
  7. Serve with chopped parsley, and grated Parmigiano cheese.