Pancetta & Cavolo Nero Mac

Name: Pancetta & Cavolo Nero Mac
Cuisine: Mediterranean, Italian
Ingredients: 400 g macaroni; 50 g Spreadable; 50 g plain flour; 568 ml milk (Whole); 300 g Arla® LactoFREE Cheddar (Grated); 1 tsp mustard; 300 g lacinato kale (Finely Sliced, Stems Removed, Kale Works Equally Well); 300 g Smoked Pancetta Pieces

Top off your Arla Lactofree macaroni cheese with cavolo nero and smoked pancetta for a more authentic Italian vibe. Save any leftovers for a cheesy lunch.

https://www.arlafoods.co.uk/recipes/pancetta--cavolo-nero-mac/

Instructions

Step 1

Bring a large pan of salted water to boil and cook the pasta until al dente. Pour into a colander and leave to drain thoroughly.

Step 2

Make a roux in a heavy bottomed pan by melting Lactofree Spreadable and adding flour, stirring into a paste with a wooden spoon. Cook for 3 to 4 minutes until golden in colour.

Step 3

Slowly whisk pre-warmed Lactofree milk into the roux and cook for another 5 to 8 minutes until the sauce is thick enough to coat the back of the wooden spoon.

Step 4

Over a low heat add the cheese, pancetta and mustard and mix until melted, stirring occasionally to stop it sticking.

Step 5

Fold in the cooked pasta.

Step 6

In a frying pan, crisp up the pancetta and set aside. Keeping the pancetta fat in the pan, fry the cavolo nero until tender.

Step 7

Spoon onto your serving dish, add the cavolo nero or kale and then sprinkle with pancetta pieces to serve.

Enjoy!

Ingredients

For The Mac

Macaroni	400 g
Spreadable	50 g
Plain flour	50 g
Milk (Whole)	568 ml
Arla® LactoFREE Cheddar (Grated)	300 g
Mustard	1 tsp

For The Topping

Lacinato kale (Finely Sliced, Stems Removed, Kale Works Equally Well)	300 g
Smoked Pancetta Pieces	300 g

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