manchego mac with pancetta and roasted garlic

How To Make manchego mac with pancetta and roasted garlic

• 1

  Preheat oven to 350 degrees. Slice top from the head of garlic to expose cloves. Place in a small ovenproof dish, drizzle with olive oil, cover tightly with foil and bake for 30 minutes. While garlic roasts, make the remaining ingredients.
• 2

  Turn oven to 400 degrees. Set water to boil in a large stock pot.
• 3

  In a medium skillet, cook the pancetta over medium-high heat, stirring often, until crispy and browned on the edges. Set aside on a plate lined with paper towels.
• 4

  To make the brioche crust, melt the half of the butter in the microwave or on low heat on the stove, then mix with the mustard and cayenne pepper in a medium bowl. Toss with the brioche bits and set aside.
• 5

  When the water in the stock pot is at a rolling boil, add the pasta and cook according to package directions. Drain.
• 6

  While pasta is cooking, make the sauce:
 In a medium saucepan on low-medium heat, melt the remaining butter. Incorporate the flour, using a whisk. Continue to whisk for about three minutes, then whisk in the heavy cream and milk, a little at a time. Bring to a simmer, continuously whisking. Add the cheese gradually, stirring constantly until all cheese is melted and the sauce is smooth. Squeeze roasted garlic cloves from their skins and mash with a fork. Add mashed garlic to the cheese sauce along with salt and pepper to taste.
• 7

  Assemble and Bake: Mix the pasta and sauce, making sure all noodles are coated. Fold in the pancetta and arugula. Pour into a large casserole dish. Sprinkle with brioche crumb topping, and bake until the topping turns golden brown, about 15-20 minutes. Serve.
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