4 oz (115 g) pancetta, diced

1 tsp dry mustard

1 tsp chili powder

3 cups (750 ml) chicken broth

2 cups (500 ml) milk

2 1/4 cups (340 g) elbow macaroni

1/4 cup (60 ml) mascarpone cheese

2 cups (200 g) grated sharp cheddar cheese

In a large pot or deep skillet over medium-high heat, brown the pancetta. Add the spices and cook for 1 minute, stirring constantly. Add the broth and milk. Bring to a boil and add the macaroni. Cook over medium heat, stirring frequently, for 15 to 18 minutes or until the pasta is tender.

Remove from the heat and stir in the cheeses. Season with pepper.

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