Mac And Cheese With Pancetta Recipes

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MACARONI AND CHEESE WITH PANCETTA AND CARAMELIZED ONIONS



Macaroni and Cheese with Pancetta and Caramelized Onions image

Macaroni and Cheese with Pancetta and Caramelized Onions are made with a creamy white sauce made from three different kinds of cheese and half-and-half, then topped with shredded mozzarella and baked with crispy pancetta and caramelized onions. Light, creamy and delicious, I promise everyone will be back for seconds!

Provided by 2 sisters recipes

Categories     Dinner Casserole

Time 40m

Number Of Ingredients 10

2 cups elbow pasta or Gluten-Free elbow pasta
1 package (4 ounces) Pancetta-chopped
2 to 3 medium Sweet Onions-chopped
1 Tbsp. olive oil
1 cup shredded Mild Cheddar cheese
2 cups shredded Mozzarella cheese -divided
3 ounces Gruyere cheese -minced
1 +1/2 cups half-and-half
1/8 tsp. fresh cracked pepper
olive oil cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Spray lightly all sides of a (7 x 11) medium-size casserole dish with cooking spray and set aside.
  • In a medium saucepan, cook the elbow pasta in boiling water with 1 teaspoon of salt.
  • Cook pasta for about 7 minutes until "al dente." Drain.
  • Meantime, in a large skillet, cook the pancetta until fully cooked and crispy.
  • Drain and discard the fat. Transfer to a 7 x 11 baking casserole dish.
  • In the same skillet add olive oil and sauté the onions for about 5 to 7 minutes, until onions are tender and golden brown. Transfer onions to the baking dish.
  • Using a wooden spoon, transfer the cooked elbow pasta to the baking dish.
  • Add 1+1/2 cups of shredded mozzarella (reserve the other 1/2 cup for topping), cheddar cheese, Gruyere cheese, and fresh cracked black pepper.
  • Pour in the half-and-half.
  • Stir and mix everything until well combined.
  • Bake uncovered for 20 minutes. Remove and stir gently. Top with remaining shredded mozzarella. Bake for an additional 5 to 10 minutes, or until the cheese on top is completely melted. Let stand for about 5 minutes before serving.
  • Serves 6

FOUR CHEESE MAC AND CHEESE WITH PANCETTA



Four Cheese Mac and Cheese with Pancetta image

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.

Provided by Anneke Silva

Categories     dinner

Time 1h

Number Of Ingredients 13

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)

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.

Nutrition Facts : Calories 874 kcal, Carbohydrate 57 g, Protein 45 g, Fat 52 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 144 mg, Sodium 898 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

MAC AND CHEESE WITH PANCETTA



MAC AND CHEESE WITH PANCETTA image

Categories     Pasta     Bake     Quick & Easy

Yield 10 servings

Number Of Ingredients 13

8 tablespoons butter, divided
4 ounces bacon, coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups (or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese
1 1/2 cups panko
1/2 cup chopped fresh Italian parsley
1 pound large elbow macaroni

Steps:

  • Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE



Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound small pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A few dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko

Steps:

  • Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
  • Preheat the oven to 400 degrees F.
  • Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
  • Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA



Paul's Crafty Mac N Cheese with Pancetta image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 pounds ziti pasta
1/2 pound pancetta, chopped
1 1/2 cups grated Monterey Jack (plus extra for topping)
1 1/2 cups grated Asiago (plus extra for topping)
1 1/2 cups grated Cheddar (plus extra for topping)
1 1/2 cups grated Provolone (plus extra for topping)
1 1/2 cups grated Parmesan (plus extra for topping)
1 1/2 cups heavy cream
Sea salt and freshly ground black pepper

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.

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA



Paul's Crafty Mac N Cheese With Pancetta image

I saw this on Diners, Drive-Ins and Dives and this recipe is from the show's website. This is a pretty salty dish, so you can scale back/substitute the pancetta or use a different combination of cheeses if you'd like.

Provided by Morrison

Categories     Pork

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 1/2 lbs ziti pasta
1/2 lb pancetta, chopped
1 1/2 cups monterey jack cheese, grated (plus extra for topping)
1 1/2 cups asiago cheese, grated (plus extra for topping)
1 1/2 cups cheddar cheese, grated (plus extra for topping)
1 1/2 cups provolone cheese, grated (plus extra for topping)
1 1/2 cups parmesan cheese, grated (plus extra for topping)
1 1/2 cups heavy cream
salt & freshly ground black pepper

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.

CHEESY MACARONI BAKE WITH LEEKS AND PANCETTA



Cheesy Macaroni Bake with Leeks and Pancetta image

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

3 cups elbow macaroni, uncooked
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
3 leeks, white and light green parts thinly sliced
1/2 lb. pancetta, chopped
2 cloves garlic, minced
1 tub (8 oz) PHILADELPHIA Cream Cheese Spread
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese
5 oval buttery crackers, crushed
1 Tbsp. butter, melted

Steps:

  • Heat oven to 350ºF.
  • Cook macaroni as directed on package, omitting salt.
  • Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
  • Combine cracker crumbs and butter.
  • Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

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