Ingredients

• 250g Smoked Pancetta
• 1 Leek
• 2 Garlic Cloves
• 500g Maccheroni Pasta
• 200g Grated Cheddar Cheese
• 120g Mixed Salad Leaves
• 75g Butter
• 4 Tbsp Plain Flour
• 3 Cups Milk
• ½ tsp Paprika
• Salt and Pepper
• Olive Oil

Method

1. Bring a large pot with salted water to the boil.
   
   
2. Finely dice the leek, garlic, and pancetta.  Set all aside.
   
   
3. In a large frying pan on high heat, drizzle olive oil, and add the pancetta. Cook for 5 minutes until golden, stirring occasionally.  Add the leek and garlic.  Cook for 3 minutes, stirring occasionally, until softened and golden.  Turn off the heat and set aside.
   
   
4. Bring a medium-sized pan to medium-high heat and add the butter.  Let it melt, then add the flour and mix through with a whisk until a paste forms.  Cook for 3-5 minutes, stirring regularly.
   
   
5. Slowly add the milk, while whisking, until thickened.  Season with salt, pepper, and paprika.
   
   
6. Add the cheese to the sauce, and keep stirring until a sticky texture forms.  Turn down heat to low and keep warm.
   
   
7. Cook the pasta in the boiling water according to packet instructions.  Drain well, reserving some of the pasta water.
   
   
8. Place the pasta back into the pot.  Add the cooked pancetta, garlic, leek, and cheese sauce.  Mix through well and check seasoning.
   
   
9. Serve hot with a side salad.