Pancetta Mac & Cheese

I realize there are many, many, MANY mac and cheese recipes out there but how many are party worthy?  Elegant enough to serve company yet still maintain that creamy dreamy comfort factor everyone craves and loves?  This one!  This mac and cheese has an Italian flair that is by far a true show stopper and worthy of any upcoming party table.  From crispy bits of pancetta to the pretty buttery panko topping, this mac has it all!  Even its bite sized oricchette (small ear, in Italian) pasta shape makes it kid appealing even with its "grown up" adult taste.  Everyone loves this and I hope you will too.


This was a recipe featured awhile ago in Real Simple magazine and I'm glad I clipped it out as its no longer available on their site.  Boo!  It calls for pancetta which you can find in most grocery store anymore in the pre-packaged .4 oz container near the pre-packaged deli meats but if you can't find it, use a thick cut bacon in a pinch.  This also makes a 9x13 pan so....either have some company around or plan on leftover for awhile!  If you plan on freezing some for later, leave the topping off till right before baking.  (this freezes VERY well and can be made a day before hand up TO the topping part)  And feel free to use dried parsley if you have it over buying some fresh JUST for this dish....it works just fine.

Can you see the pancetta bits?!  YUM!

Pancetta Mac & Cheese
via Real Simple Magazine

8 tbsp butter, divided
4 ounces thinly sliced pancetta, coarsely chopped
1 c finely chopped onion
½ tsp cayenne pepper
1 garlic clove, minced
¼ c all purpose flour
3½ c whole milk
2½ c grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8 ounce container mascarpone cheese
1½ c panko crumbs
½ c chopped fresh Italian parsley
1 pound orecchiette or large elbow macaroni

Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3½ cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by ¼ cupfuls until sauce is thick but pourable. Season with salt and pepper.

Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.

Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.