For the Macaroni

Bring a large pan of salted water to the boil.

Cook the macaroni until just al dente (1 – 2 mins under packet instructions).

Drain, toss with a little oil to stop sticking, and set aside.

To make the cheese sauce, melt the butter over medium heat in a large saucepan. Stir in the flour and cook for 1 minute to form a smooth paste (roux). Gradually whisk in the warm milk, a little at a time, until smooth and thickened. Stir in the cream and mustard.

Remove from heat, then add the grated Dromona cheddar and stir until melted. Season well with salt and black pepper

Stir the cooked macaroni into the cheese sauce until well coated.

Pour into a large ovenproof dish.

For the Topping

In a frying pan, cook the pancetta over medium heat until golden and crisp.

Add the butter, then the breadcrumbs, tossing until evenly coated and lightly golden. Stir through the parsley and extra cheddar.

Sprinkle the pancetta breadcrumb mixture evenly over the mac & cheese.

Bake in a preheated oven at 200°C (180°C fan) / Gas 6 for 20 – 25 minutes, until golden and bubbling.

Let it sit for 5 minutes before serving.