My Christmas take on one of all of our favourite comfort foods. For those cheese lovers out there, this cheesy indulgent delight is exactly what is called for on these winter evenings. If you can't indulge on cheese and carbs over Christmas, when can you?

Serves: 2-3

Cooking time: 40 minutes

Ingredients:

• 200g Macaroni
• 1 Leek
• 100g Pancetta Cubes
• 35g Butter
• 1 Heaped tbsp Plain Flour
• 600ml Milk
• 1 tsp Wholegrain Mustard
• Few Drops of Worcester Sauce
• 75g Cheddar Cheese
• 100g Camembert
• 2 tbsp Breadcrumbs
• Salt and Pepper

Instructions:

1. Preheat the oven to 180℃ and put a saucepan of water onto boil with a little oil in.
2. Once boiling, add the pasta and cook for 10 minutes until just harder than al dente. Drain and put to one side once ready.
3. Meanwhile, cook the pancetta on a high heat for ~5 mins until crisping up.
4. Roughly cut the leek add to the pancetta with a little knob (~10g) of butter, turning down the heat for another 5 mins, seasoning generously.
5. Transfer the mixture to a bowl and set aside.
6. To make the white sauce, return the frying pan to the heat and add the butter.
7. Once the butter has melted, stir in the flour to make a roux.
8. Gradually add the milk, continuing to mix, and keep adding the milk in increments until a smooth white sauce forms. If the sauce is too thick, add a bit more milk.
9. Add the Worcester sauce and mustard to the sauce.
10. Quickly grate the cheddar and break apart most of the camembert, saving some for the top.
11. Stir these cheeses into the white sauce, and then add the leeks, pancetta, and pasta. Mix everything thoroughly.
12. Transfer the mixture to a baking tin. Scatter the remaining camembert on top, and sprinkle with a mix of cheddar, breadcrumbs, and black pepper.
13. Place the macaroni cheese in the oven for 25 minutes, or until it has a golden crisp top.

Serving Note: Serve immediately while it's piping hot, preferably with a large glass of Malbec, and enjoy while listening to "Blue Christmas" by Elvis Presley.