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mac and cheese with pancetta

Four Cheese Mac and Cheese with Pancetta

This mac and cheese with pancetta adds decadence to your standard mac and cheese with the addition of gourmet cheeses and pancetta. The creamy nutty Gruyere is beautifully complimented by the sharpness of the Pecorino and depth of the Aged Cheddar. This gooey cheesy pasta is punctuated by garlic, crisp pieces of pancetta, and topped with delicious Parmesan that all adds further layers of flavour to this beautiful dish.
4.08 from 13 votes
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Course: dinner
Cuisine: American
Keyword: cheddar, gruyere, macaroni, pancetta, parmesan, pasta, pecorino
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 7 people
Calories: 874kcal
Author: Anneke Silva

Equipment

  • Food Processor
  • Heavy Bottomed Pan
  • Large pot
  • Wooden spoon
  • Chef's Knife
  • Cutting Board

Ingredients

  • 3 Large garlic cloves finely diced
  • 1 Large shallot
  • 1 tbsp Extra virgin olive oil
  • 150 grams Pancetta
  • 2 cups Gruyere grated
  • 3 cups Aged Cheddar grated
  • 1 cup Pecorino Romano grated
  • 1 pinch Chili powder
  • 2 tbsp Unsalted butter
  • 2 tbsp All purpose flour
  • 2 1/2 cups Milk 2 %
  • 1/2 cup Parmesan grated
  • 1 box Cornetti (~500g)
US Customary - Metric

Instructions

  • Preheat your oven to 375 F.
  • Dice the garlic and shallot and set aside.
    Dice the garlic and shallot and set aside.
  • Grate the Gruyere, Pecorino, and Cheddar is a food processor.
    Grate the Gruyere, Pecorino, and Cheddar is a food processor.
  • Add the pancetta and oil to the pan.
    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.
    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 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 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.
    Add the flour and mix, cook 4 minutes until golden brown.
  • 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.
    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 grated cheese and melt, 3 minutes.
  • Add the pasta and pancetta and mix.
    Add the pasta and pancetta and mix.
  • Sprinkle the grated Parmesan over the dish.
  • Bake for 20 minutes until golden brown.

Nutrition

Calories: 874kcal | Carbohydrates: 57g | Protein: 45g | Fat: 52g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 898mg | Potassium: 418mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 1085mg | Iron: 2mg