Pancetta Mac and Cheese Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 4 ounces diced pancetta
- 1lb elbow Macaroni
- ½ cup butter
- ¼ cup flour
- 2 teaspoons ground mustard
- 2 teaspoons onion powder
- 1 teaspoon salt
- 3 ½ cups milk
- 4 ounces plain goat cheese
- 4 ounces shredded sharp white cheddar
- 4 ounces shredded sharp yellow cheddar
- 4 ounces Brie
- 4 ounces provolone
Instructions
- Cook pasta according to the package directions. Drain. Meanwhile, In a small skillet over medium-high heat cook pancetta for about 5 minutes. Drain on paper towels. Allow the pancetta to cool and then crumbled it into pieces.
- Melt ½ cup (1 stick) of butter in a large saucepan. Once the butter has melted whisk in flour, ground mustard, onion powder, and salt. Whisk in milk, a little at a time and bring the mixture to a simmer over medium-high heat, stirring constantly. Once the mixture has become somewhat thick and starts to bubble, remove the pan from the heat and add in the goat cheese, white cheddar, yellow cheddar, provolone, and brie. Stir until the cheese has melted and the mixture is smooth.
- Mix the cheese sauce with the cooked noodles and then stir in crumbled pancetta.
Find it online: https://blogchef.net/pancetta-mac-and-cheese-recipe/