Italian Mac and Cheese
An intensely flavorful twist on classic mac and cheese using four Italian cheeses, crispy pancetta, and a creamy roux-based sauce. This baked mac and cheese features mozzarella for the ultimate cheese pull, plus fontina, asiago, and parmesan for complex flavor.
Servings: 8
Ingredients
- 16 oz gemelli macaroni or pasta of your choice*
- 4 oz pancetta or thick cut bacon, diced
- 1 Tablespoon all-purpose flour
- 2 cups whole milk or 2% reduced fat milk
- 1 cup heavy cream
- 2 cup shredded mozzarella cheese
- 2 cups mixed shredded Italian cheese (parmesan, asiago, fontina, mild provolone)
- 6 Tablespoons grated pecorino romano cheese
- kosher salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Render the pancetta: In a large saucepan over medium heat, add a drizzle of oil and diced pancetta. Cook until fat renders and meat is crispy, about 6-8 minutes. Remove pancetta with a slotted spoon and drain on paper towels. Leave fat in pan.
- Make the roux: Preheat oven to 450°F. Whisk together flour, milk, and cream. Add to the hot pancetta fat and whisk constantly, bringing to a gentle boil. Cook until thickened, about 2-3 minutes.
- Add the cheese: Combine all cheeses in a bowl and reserve ½ cup for topping. Reduce heat to low and add remaining cheese to the sauce, stirring until completely melted and smooth. Remove from heat.
- Combine and bake: Add cooked pasta and crispy pancetta to the cheese sauce, tossing to coat. Season with salt and pepper to taste. Divide between oven-safe bowls or transfer to a 9x13-inch baking dish. Sprinkle reserved cheese on top.
- Bake: Bake for 20-25 minutes until cheese melts and develops golden-brown spots. Let rest 5-10 minutes before serving.
Notes
- For vegetarian version, use 3 tablespoons salted butter instead of pancetta
- The Trader Joe's Quattro Formaggio blend (parmesan, asiago, fontina, provolone) works perfectly
- Pasta shape matters—choose shapes with ridges or curves to hold more sauce
- Don't rinse cooked pasta; the starch helps sauce adhere
- Can be assembled ahead and refrigerated up to 24 hours before baking
- Freezes well for up to 3 months; bake from frozen, adding 10-15 minutes
Nutrition
Calories: 850kcal | Carbohydrates: 64g | Protein: 37g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 153mg | Sodium: 817mg | Potassium: 428mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1397IU | Vitamin C: 0.2mg | Calcium: 627mg | Iron: 1mg