Pancetta Mac n’Cheese

This is my go to “over indulge” dish. It can literally be a main course or a decadent side. It’s a real crowd pleaser and there’s normally not much leftover after. I highly recommend making this when you have a lot of mouths to feed or want to truly impress at a pot luck. If you really want to take this Mac n’Cheese to another level-top if off with white truffle oil! It won’t disappoint!!

• 1 1/2 packages (16oz) of uncooked elbow macaroni

• 1 package of diced pancetta

• 2 cups (250g) shredded sharp Cheddar cheese

• 1 cup (130g)shredded gruyere or shredded Swiss

• ½ cup (65g) grated Mozzarella cheese

• 3 cups milk (380g)

• 1/2-1 cup (95g) of heavy cream

• ¼ cup butter (35g)

• 2 ½ tablespoons all-purpose flour

• 2 tablespoons butter

• ½ cup bread crumbs (65g)

• 1 pinch paprika/pepperoncino mancinato

Step 1 Cook macaroni and drain. (Set aside to prepare sauce). Keep pot handy.

Step 2 In a saucepan, cook pancetta until golden brown. Set aside. In same pan add bread crumbs in left over fat from pancetta until golden brown. Set aside.

Step 3 In pot used to boil macaroni, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Stir in pancetta. Put macaroni in large skillet or casserole dish, and pour sauce over macaroni. Stir well. Top with toasted bread crumbs.
Step 4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.