Pancetta & Cavolo Nero Mac

Pancetta & Cavolo Nero Mac

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.


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.


For The Mac
400 g
50 g
Plain flour
50 g
Milk (Whole)
568 ml
Arla® LactoFREE Cheddar (Grated)
300 g
1 tsp
For The Topping
Lacinato kale (Finely Sliced, Stems Removed, Kale Works Equally Well)
300 g
Smoked Pancetta Pieces
300 g