Pauls Crafty Mac N Cheese With Pancetta Recipes

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE

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

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.