Best 4 Mac And Cheese With Pancetta Recipes

GOURMET MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

FOUR CHEESE MAC AND CHEESE WITH PANCETTA

Steps:

• Preheat your oven to 375 F.
• Dice the garlic and shallot and set aside.
• Grate the Gruyere, Pecorino, and Cheddar is a food processor.
• Add the pancetta and oil to the pan.
• Cook pancetta and oil on medium heat for 10 minutes until the fat starts to render and starts to turn golden.
• Add the diced shallot, garlic, and chili powder and cook for an additional 2 minutes then remove from the heat and set aside.
• Add the butter to the hot pan and melt, 1 1/2 minutes.
• Add the flour and mix, cook 4 minutes until golden brown to form a roux.
• Cook cornetti in a large pot filled with salted water for 3 minutes then drain, it will be very al dente.
• Add milk to the empty pasta pot and warm for 4 minutes.
• Start to slowly add the milk ladle by ladle to the flour and butter roux in the pan and cook for 2 minutes.
• Add the grated cheese and melt, 3 minutes.
• Add the pasta and pancetta and mix.
• Sprinkle the grated Parmesan over the dish.
• Bake for 20 minutes until golden brown.

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.

SPICY MAC AND CHEESE WITH PANCETTA

Steps:

• Saute onion in olive oil for about five minutes. Add pancetta and cook on medium heat for about five minutes. Add garlic, red pepper, and mushrooms and cook on medium low heat for about five minutes. Add one large can (28 oz.) diced tomatoes. Let simmer for about 15 minutes stirring occasionally. Preheat oven to 350 degrees. Butter bottom and sides of two 11" x 7" casserole dishes Cook pasta al dente. While pasta is cooking, shred cheeses and mix 1 cup with the bread crumbs. Coat the buttered casserole dishes with the cheese/bread crumb mixture. Save some cheese/breadcrumb mixture to top the casseroles before putting into oven. Drain pasta, and mix with the vegetable and cheeses in a large bowl. Add cream and stir well. Pour into casserole dishes and top with remaining cheese and breadcrumb mixture. Dot with remaining butter. Bake at 350 for about 30 minutes. I turned up the heat to 450 for the last ten minutes, then took out of oven and tented with foil, letting it rest for 10 minutes before serving. The key is to keep an eye on the dish during cooking so you don't dry it out.