Panko Crusted Mac and Cheese

Love this Mac ‘n Cheese! The panko and pancetta add a whole other level of texture and flavor. It’s a must try! For the kiddos, just set theirs aside before adding the panko for a simple mac experience. 

Ingredients:

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk (I use 2% organic)
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp black pepper
1 tsp dry mustard
1 lb, pasta, cooked
1/4 cup panko
spray butter
1 pack of chopped pancetta cooked for garnish (chopped bacon can be great too)

Directions:

Preheat oven at 350º

Cook pasta according to package directions, using minimum salt.

Drain and set aside to start making the cheese sauce.

In a large pot on medium high heat, add butter until melted.

Whisk in the flour and cook for about one minute.

Reduce heat to medium and add milk, heavy cream, dry mustard and pepper.

Whisk until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.

Add cooked pasta, stirring until combined. Remove from heat.

Place mac ‘n cheese In an oven safe skillet, flatten it lightly.

Sprinkle panko evenly over top and spray with butter spray.

Bake for approximately 10 minutes, you may increase to no more than 400º if it’s taking long to become golden on top.

While mac ‘n cheese is in the oven, cook the pancetta in a skillet, until golden with no oil. It will release its own fat.

Sprinkle cooked pancetta over top once mac and cheese is done.