Hands-on time 25min. Cooking time about 35min. Makes 48

40g (1½oz) butter 40g (1½oz) plain flour ½tsp English mustard powder 400ml (14fl oz) milk 1 bay leaf 75g (3oz) Gruyère, grated 50g (2oz) mature Cheddar, grated 1tbsp wholegrain mustard 175g (6oz) macaroni Sunflower oil, to grease 48 rashers pancetta, each cut in to 3 pieces 25g (1oz) panko breadcrumbs 1-2tsp thyme leaves (and mini sprigs)

1 First make the sauce. Melt the butter in a saucepan. Stir in the flour to make a paste and cook gently, stirring, for 2min, then add the mustard powder. Gradually stir in the milk, a little at a time, until smooth. Add the bay leaf. Cook over a medium heat for 5min, stirring continuously, until smooth and thick. Remove from the heat, add most of the cheeses (reserving 25g/1oz for the topping), mustard and plenty of black pepper. Check the seasoning and set aside.

2 Meanwhile, cook the macaroni in a large pan of boiling water for 7min, until al dente. Drain well and add to the cheese sauce; mix to combine. Set aside.

3 Lightly grease two 24-hole mini muffin tins with oil. Line each hole with 1 rasher of pancetta – overlapping the pieces so that they cover the base and sides, then fill with the macaroni cheese mixture. Toss the remaining cheese with the breadcrumbs, thyme leaves and some black pepper, then sprinkle on top.

4 Cover with a double layer of clingfilm and freeze until solid for up to 2 months. To bake from frozen: preheat the oven to 220°C (200°C fan) mark 7. Remove clingfilm and cook in the preheated oven for 20-25min, until piping hot through.

5 Leave to cool in the tin for at least 15min before serving warm.

TO SERVE STRAIGHT AWAY At the end of step 3, bake on the top shelf of the oven for 18-20min until golden on top and the pancetta is crisp.

PER SERVING 75cals, 3g protein, 5g fat (2g saturates), 4g carbs (0g total sugars), 0g fibre