Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Heat the milk with the bay leaf until just simmering. Remove from the heat and set aside to infuse.
3. Meanwhile, tip the pancetta into a large saucepan and place over a low-medium heat. Dry fry for 6-8 minutes, until crisp and golden. Remove the pancetta with a slotted spoon and set aside. Place the pan with the pancetta fat back on the heat and add the butter. Once melted, add the flour and cook, stirring, for 1-2 minutes, until the mixture is lightly golden. Remove from the heat, discard the bay leaf from the milk and add to the pan a little at a time, stirring continuously, until you have a thick sauce.
4. Add half of the mustard, return to the heat and cook, stirring all the time, until the sauce is bubbling and thickened. Cook for 1-2 minutes.
5. Meanwhile, cook the spaghetti in a pan of salted boiling water for 5 minutes, until only just al dente. Drain, rinse in cold water and set aside.
6. Remove the sauce from the heat and stir in ¾ of the cheddar, along with the pancetta. Season to taste and set aside to cool slightly. Once the sauce has cooled, mix in the beaten eggs and stir in the spaghetti, making sure that it is well coated.
7. Pile half of the spaghetti mixture into a lightly oiled, deep 23cm springform tin and scatter the mozzarella over the top. Add the remaining spaghetti mixture. Mix the remaining cheese and mustard with the breadcrumbs and a little olive oil. Sprinkle the breadcrumb mixture over the top and cover with foil.
8. Transfer to a baking tray and bake the 'cake' for 45 minutes, remove the foil and bake for a further 10-15 minutes, until the top is golden brown and the 'cake' no longer wobbles if shaken slightly. Set aside for 10-15 minutes before unmoulding from the tin and cutting into wedges to serve.
9. Watch this...

   Spaghetti mac 'n' cheese cake