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  • prep15 MIN
  • cook40 MIN
  • serves4


  • 500g macaroni
  • 75g butter, chopped
  • 1 garlic clove, crushed
  • 4 tbsp plain flour
  • 2 tbsp Dijon mustard
  • 4 cups full cream milk
  • 2 ½ cups grated tasty cheddar cheese
  • 100g pancetta slices, chopped
  • 2 cups sour dough breadcrumbs (see tip)
  • ¼ cup finely grated parmesan


  1. Preheat oven to 200°C fan forced. Lightly grease 10 cup capacity ovenproof baking dish.

  2. Cook pasta in a large saucepan of boiling, salted water following packet directions until just tender. Drain well. Return to the pan.

  3. Melt butter in a medium saucepan over medium heat. Add garlic. Cook, stirring for 30 seconds. Add flour. Cook, stirring, for 1 minute. Add mustard, mix well. Remove from the heat, add the milk whisking until smooth. Return to the heat, bring to boil, stirring until thickened. Stir in 1 ½ cups cheese.

  4. Pour sauce over the pasta, season well. Spoon mixture into the prepared dish. Scatter with remaining cheese. Top with pancetta and breadcrumbs. Bake, for about 25-30 minutes, or until golden. Scatter over the parmesan. Serve.

Kids Can:

  • Use a pastry brush to brush the baking dish with melted butter or oil to grease the dish.
  • Stir the sauce and pasta together.
  • Spoon the macaroni cheese into the baking dish.
  • Scatter the cheese over the macaroni.
  • Scatter the pancetta and breadcrumbs over the cheese.

Westinghouse tip

This is a good way to use up stale bread. You will need about ¼ sourdough loaf. Cut into slices and process into crumbs.