Macaroni & Cheese & Cheese & Cheese & Pancetta
By
Jennifer H
@Kinepeli
2
Adapted from CarnalDish
Ingredients
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1 lbdried pasta (elbow, cavatappi, mezze penne)
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3 Tbspbutter
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3 Tbspflour
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1 chalf and half
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2 c1% or 2% milk
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1 tspfresh thyme
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1 tspitalian seasoning
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1/2 tspkosher salt
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1 dash(es)nutmeg
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1 dash(es)cayenne pepper
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4 clovefresh garlic, minced
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1 tspfreshly ground pepper
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3 ozpancetta, diced (or 6 slices thick-cut bacon, chopped)
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2 ccheddar cheese (medium, sharp, white), shredded
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1/2 cparmesan cheese, finely grated
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1 cwhole milk mozzarella, shredded
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1/2 cpanko bread crumbs
How to Make Macaroni & Cheese & Cheese & Cheese & Pancetta
- In a large pot, boil water for the pasta. Season with salt. Cook until firm but not soft. The pasta will continue to absorb a little from the sauce, so keeping the pasta firm assures your pasta won't be soggy in the casserole. Drain, reserving about 1 cup of the pasta water to adjust sauce thickness if necessary.
- Whisking continually, add the half and half. Whisk until incorporated. Add the rest of the milk and continue to whisk until it is well blended and smooth. Stir in the thyme, Italian seasoning, salt, pepper, garlic, nutmeg and cayenne. Cook, whisking continually, until thickened - about 5 minutes or so.