Pancetta and Fennel Pasta Bake - The Healthy Baker

Ingredients

• 250 g mild pancetta, roughly chopped
• 1 fennel bulb, trimmed and thinly sliced
• 2 small brown onions, thinly sliced
• 2 teaspoons fennel seeds
• 1 tablespoon garlic oil
• 500 g macaroni
• spray cooking spray
• For the white sauce
• 1 L milk
• 1 small brown onion
• 2 bay leaves
• 1 pinch nutmeg powder
• 4 whole cloves
• 75 g butter
• 75 g The Healthy Baker Plain Flour
• 170 g cheddar cheese, grated
• 120 g parmesan cheese, grated
• 20 g panko bread crumbs
• to decorate chopped fennel fronds (optional)