Italian Mac and Cheese
This version of mac and cheese uses a blend of four cheeses: parmesan, asiago, fontina, and mild provolone. Yield: serves 6-8, as a side dish
Servings: 6
Ingredients
- 16 oz gemelli macaroni, or pasta of your choice
- 4 oz pancetta, or bacon
- 1 Tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cup mozzarella cheese, shredded
- 2 cups mixed shredded cheese (parmesan, asiago, fontina, mild provolone)*
- 6 Tablespoons grated pecorino romano cheese
- kosher salt and freshly ground black pepper, to taste
Instructions
- Fill a large pot with water. Salt to taste. Bring to a boil. Cook pasta in boiling water according to package directions. Drain pasta.
- Preheat oven to 450°F.
- In a large sauce pan, add about a tablespoon of oil. When oil is warm, add pancetta. Cook until pancetta fat has been rendered and meat is browned and crisp. Remove cooked pancetta and drain over a paper towel lined plate. Leave oil and fat in sauce pan.
- Whisk together flour, milk, and cream. Add to sauce pan and let come to a boil.
- In another bowl, combine all cheeses together. Reserve ½ cup of cheese for topping, add remaining cheese to sauce pan. Stir and cook until cheese melts. Remove from heat.
- Add cooked pasta and cooked pancetta to sauce pan. Toss to coat pasta in cheese sauce. Add salt and pepper to taste.
- Divide pasta between serving bowls. Sprinkle reserved cheese mixture over pasta. Bake 20-25 minutes until cheese on top has melted and begins to brown. Let stand for 5-10 minutes before serving.
Notes
- I used the Quattro Formaggio cheese blend from Trader Joe's. It is a shredded blend of Parmesan, Asiago, Fontina, and Mild Provolone Cheese