White Cheddar Mac and Cheese with Crispy Pancetta
Serves 1
Directions
- 1Add your half and half to a pot.
- 2Add your herbs to the pot.
- 3Turn the heat on low and let the half and half slowly infuse while you prep the rest.
- 4Add your pancetta to a cold pan.
- 5Turn the heat on and let the pancetta slowly render until it's golden and crispy.
- 6Leave about 2 tablespoons of the rendered fat in the pan.
- 7Add in your butter and toast your spices.
- 8Add in your flour to create a roux.
- 9Add in a splash of white wine (optional).
- 10Slowly whisk in your infused half and half, making sure it's nice and smooth before each addition.
- 11Season with some Dijon mustard.
- 12Pour nutmeg, black pepper, and a little pinch of salt.
- 13Whisk that together.
- 14Turn the heat off.
- 15Gradually add in your cheeses.
- 16Add in half of your crispy pancetta and your cooked shells.
- 17Stir to combine.
- 18Add half of the mixture to a baking dish.
- 19Sprinkle on a little bit more pancetta and a light layer of cheese.
- 20Repeat the layering process.
- 21Bake until it's golden.
Ingredients
- 8 oz chopped pancetta
- 1 lb medium pasta shells
- 2 tbsp pancetta fat
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups warmed half & half (infused with thyme + sage, optional)
- 3 cloves grated garlic
- 1 tsp Dijon mustard
- Kosher salt
- black pepper
- 1 pinch nutmeg (optional)
- 16 oz freshly shredded sharp white cheddar
- 8 oz freshly shredded Monterey Jack
- 7 oz freshly shredded Gruyère
- 4 oz freshly grated Parmesan (plus more to top)
- Fresh chives, for garnish
Equipment
potcold panbaking dish
Tips
- The Dijon mustard helps bring out the flavors of the cheeses.
- A splash of white wine is optional.
- Make sure the infused half and half is nice and smooth before each addition when whisking.
- Bake until it's golden.
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