For the mac and cheese:
– 150g macaroni (cooked until nearly done – about 10 minutes)
– 50g butter
– 50g plain flour
– 500ml milk
– 1 tsp English mustard
– 75g mature cheddar (grated)
– Salt & pepper
For the pancake:
– 100g plain flour
– 1 egg
– 300ml milk
For the roll:
– 10 rashers smoked streaky bacon
First, the cheese sauce. Melt the butter then throw in the flour and cook for a minute or so, stirring all the time.
Now, add the milk a little at a time, whisking each time to make a smooth sauce.
Take off the heat then stir in the mustard, seasoning and cheese.
Combine the macaroni and the cheese sauce (save a bit for dipping) and then refrigerate.
For the pancake, add the egg to the flour, then add the milk a little at a time, whisking until you have a smooth batter.
Lightly grease a pan, preheat til very hot, then pour in enough batter to make a nice thin pancake and cook until golden.
Now, cover a baking tray in cling film and lay out the bacon so it’s overlapping.
Put the pancake on the bacon, spoon on some mac and cheese and roll the pancake around it.
Then, using the clingfilm, roll the bacon around the pancake as tight as possible and seal the ends, then refrigerate for 30 minutes.
Remove from the cling film and bake for 30 minutes at 180 degrees celsius.
Slice it up and enjoy!