- 300gr short cut macaroni
- 200gr cream cheese
- 200gr greek kaseri cheese shredded (or provolone,mozzarela)
- 270gr fresh low fat milk
- 200gr pancetta
- 1-2 Tbsp fresh rosemary
Boil pasta in half the time. Drain and return to the pot. Stir in milk, cream cheese, half the amount of kaseri, a few rosemary leaves, salt and pepper.
Cut pancetta in thin slices and cook in a pan until crispy.
Preheat oven to 220C.
Place the pasta mixture in an ovenproof dish. Top with pancetta, a few rosemary leaves and the rest of kaseri cheese.
Bake for 10-15 minutes until the cheese melts and turns golden.