Mark Southon’s Prawn & Pancetta Mac n’ Cheese – WOOP

  By Petra  ,

March 12, 2018

This dish recently featured on the WOOP Foodie menu. At WOOP we handle the prep - roasting, blending, marinating, saucing and everything in between so you can easily and quickly cook dinner. The recipe below is the full recipe for you to create this dish from scratch which takes a fair bit longer than if you had enjoyed it with WOOP, where the time-consuming elements had already been prepared.

  • Prep: 15 mins
  • Cook: 15 mins


1Preheat the grill to 200℃

2To cook the macaroni elbows: Bring a medium sized pot of water to the boil over a high heat. Once boiling add ½ tsp of salt and the macaroni elbows. Cook for 12-13 mins until the macaroni is al dente (firm to the bite). Drain into a colander.

3To make the white wine béchamel: Melt the butter in a medium sized pot over a medium-low heat. Once melted stir in the flour ensuring that there are no lumps. Cook for 1 min keeping stirring. Constantly stirring, gradually add the white wine and allow to thicken for 1 min. Then repeat with the hot chicken stock. Gradually add the hot milk still continuing to stir and allow the béchamel to thicken for 2-3 mins. Lastly stir in the cream, nutmeg and cheese and cook for 1 min more for the cheese to melt in.

4To cook the prawns and pancetta: Heat 1 tbsp of cooking oil over a medium high heat and once hot add the pancetta strips. Fry on each side for 1 min so that the pancetta is crispy. Remove from the heat and drain on a paper towel. Meanwhile dry the prawns on paper towel and season with a little salt. Return the pan to the heat and once hot add the prawns to the same pan and cook on each side for about 45 seconds. Remove the prawns from the pan and allow to cool for a minute or two. Dice up 6 of the prawns and keep 2 to garnish.

5To assemble the mac’n’cheese: Combine the cheesy crumb ingredients together in a bowl and mix well. Stir the diced prawns into the bechamel and crumble in all but 2 slices of the pancetta. Stir in the macaroni, baby spinach and half the chives. Pour into an oven proof baking dish and spread the cheesy crumb mix over the top. Place under the grill for 1-2 mins to brown.

6To serve:  Spoon the prawn and pancetta mac’n’cheese into bowls. Top each one with a slice of pancetta and a prawn. Lastly sprinkle over the remaining chives.


50g pancetta, sliced

8 prawns

70g baby spinach

125g macaroni

Small bunch of chives, finely chopped

For the white wine béchamel:

2 tbsp butter

2 tbsp flour

¼ cup white wine

¼ cup chicken stock, hot

½ cup milk, hot

½ cup cream

½ cup grated tasty cheese

Pinch of nutmeg

For the cheesy crumb:

3 tbsp of panko breadcrumbs

2 tbsp grated tasty cheese

½ tbsp parmesan