Four Cheese Mac And Cheese With Pancetta Recipes

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
• Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
• Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
• Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
• Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
• Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.