Nonna’s Macaroni

The Neapolitan legend, loved everywhere! Everyone loves the wholesome taste of Nonna’s Mac ‘n Cheese, so we have the perfect recipe for you to give it a try! Did you know Macaroni originates from Naples?

Cooking Time

30 minutes




  1. Dry fry the pancetta until the fat begins to render. Scoop a couple of spoonful’s of pancetta and put aside, then cook the remaining pancetta.
  2. Boil the macaroni in salted water for 5 minutes. (Trust us: you’ll bake it in step 6). Drain and set aside.
  3. Now, to make the sauce. Melt the butter in a saucepan. Add the garlic and cook gently until pale and gold. Stir in the flour and mustard powder, then simmer for a minute or two.
  4. Gradually pour in the milk and bring to the boil. Let the mixture simmer, stirring occasionally for 4-5 minutes. It should be think and smooth.
  5. Remove from the heat and stir in the macaroni, browned pancetta, and all but a spoonful of the grated cheese (or cheeses). Season generously and transfer to an oven proof dish.
  6. Mix the reserved pancetta, grated cheese, Parmesan and breadcrumbs together, then sprinkle over the top of the macaroni. Bake for 20 minutes until it’s bubbling, and irresistibly golden.


150g Diced pancetta

200g Napolina Macaroni

40g butter

2 garlic cloves, crushed

40g plain flour

½ tsp mustard powder

600ml whole milk

50g fontina and/ or cheddar cheese, grated

Salt & pepper

30g finely chopped parmesan

2tbsp panko breadcrumbs

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