Using a large non-stick sauté pan, add milk, water, butter, garlic, turmeric, seasoning and macaroni, bring to a simmer, cooking gently for approximately 12 minutes, stirring occasionally.
When the pasta is al dente stir in cream and cheeses until combined and melted, check seasoning.
Add chives and parsley to the mixture.
If you prefer a softer mix, add a slash of milk and stir through.
Divide mac’n cheese into 6 small oven proof ramekins.
While the mac’n cheese is cooking, prepare the topping. In a small fry pan add oil and cook macadamia nuts pancetta and lemon zest untill nuts are lightly coloured and pancetta crisp.
Remove from heat, stir through parsley. Divide topping between ramekins.
Serve or refrigerate to reheat in oven when required.
