Mac and Cheese Potato Gems

INGREDIENTS

• 100g butter
• 50g flour
• 1L milk
• 500g grated tasty cheese
• 800g macaroni, cooked to al dente
• 1.2kg frozen Edgell Potato Gems
• Crispy pancetta, for serving

METHOD

1. Melt butter and add flour to make a roux. Gradually add milk to make a thick white sauce.
2. Remove from heat and stir through cheese.
3. Add macaroni and stir until well coated. Season to taste.
4. Cook Potato Gems following packet directions. Pour over mac and cheese sauce and top with crispy pancetta before service.