Panko Crusted Pancetta Mac and Cheese
Unbelievably creamy and delicious
Servings: 6 people
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)
Instructions
- Preheat oven to 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 at 350, you may increase to no more than 400 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.