Chicken macaroni & cheese with crisp pancetta

Ingredients

• 8 slices of pancetta
• 1 tablespoon olive oil, plus extra for drizzling
• 2 skinless chicken breasts
• 9 ounces macaroni
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• ⅓ cup all-purpose flour
• 2 cups milk
• 1 tablespoon mascarpone cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon English or strong mustard
• 1⅔ cups shredded sharp cheddar cheese
• Freshly ground black pepper
• 1 recipe quantity Microleaf & Carrot Salad, to serve

1. Heat the oven to 350°F. Line a baking sheet with parchment paper and lay the strips of pancetta on top, then cover with another sheet of parchment paper and top with a second baking sheet to press them as they cook. Bake 10 to 12 minutes until flat and crisp, then let cool.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Season the chicken with salt and pepper, add it to the pan and fry 2 minutes on each side until lightly colored. Very carefully add scant ½ cup water it will sizzle and spit turn the heat down to low, partially cover and cook about 10 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Remove from the pan and cut into small pieces.
3. While the chicken is cooking, bring a large pot of lightly salted water to a boil, add the macaroni and return to a boil. Simmer 10 to 12 minutes until just tender. Drain well, then return it to the hot pot and drizzle a little oil over the pasta to stop it sticking together.
4. Melt the butter in a pot over medium-high heat, then add the onion and garlic and cook 2 minutes until softened. Add the flour and cook 1 minute longer, stirring, then gradually add the milk, stirring continuously as the sauce starts to thicken. Stir in the mascarpone and the mustards, then three quarters of the cheddar cheese and keep stirring until melted. Add the chicken and season with salt and pepper to taste.
5. Stir the cheese sauce into the macaroni and spoon it into an ovenproof dish. Sprinkle with the remaining cheddar cheese and bake 15 minutes until the cheese is melted and golden. Top with the pancetta and serve with a salad.