Cook the Macaroni following the instructions on the pack.
While the macaroni is cooking, melt the butter in a small sauce pan and stir through the flour to form a form a roux. Add the milk and stir until combined then add the cheeses. Stir constantly until melted then stir through the mustard. Remove from the heat and set aside, adding more milk if you want it runnier.
Cook the pancetta with the garlic. Combine all the ingredients and add to the skillet or dish. Cover the top with figs, thyme and parmesan (if using).
Place in the center of the preheated oven and cook for 20-25 minutes or until bubbling and browning on top. Serve.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/comte-pancetta-fig-mac-n-cheese/