Grown-Up Mac and Cheese
Ingredients
- 6 oz. mini penne or small shell pasta
- 1 oz. pancetta
- olive oil
- 2 tbsp. all-purpose flour
- 1 c. reduced-fat milk
2%
- 4 oz. fontina cheese
- 1/4 c. Pecorino Romano cheese
- 2 tbsp. Pecorino Romano cheese
- pepper
- 2 tbsp. panko
Japanese bread crumbs
Directions
- 1
Heat covered 4-quart saucepan of salted water to boiling on high. Add pasta and cook as label directs.
- 2
Meanwhile, preheat broiler. In 3-quart saucepan, cook pancetta on medium 5 minutes or until browned; with slotted spoon, transfer pancetta to paper towels to drain.
- 3
Add enough oil to drippings in pan to equal 1 tablespoon; whisk in flour and cook 30 seconds, whisking constantly. Gradually whisk in milk and heat to boiling on medium-high, stirring frequently. Boil 1 minute, stirring. Remove saucepan from heat; stir in Fontina, 1/4 cup Romano, and 1/4 teaspoon freshly ground black pepper until cheese melts. In cup, combine remaining Romano with panko.
- 4
Drain pasta well. Stir pasta and pancetta into cheese mixture until evenly coated. Spoon mixture into 4-cup shallow gratin dish or 9-inch pie plate. Sprinkle with panko mixture.
- 5
Place dish on rack in bottom third of oven and broil 3 to 6 minutes or until browned.
Grown-Up Mac and Cheese
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About this Recipe
Craving a mac and cheese that truly satisfies your adult palate while still delivering that comforting, nostalgic warmth? This Grown-Up Mac and Cheese recipe is your answer, offering rich, complex flavors ready in just 30 minutes.
Why This Mac and Cheese Works
What sets this recipe apart is its sophisticated blend of ingredients. The savory pancetta provides a foundational depth, while a combination of creamy fontina and sharp Pecorino Romano cheeses builds layers of flavor that are anything but childish. This approach ensures a truly satisfying and gourmet experience, transforming a classic into something truly special.
What to Expect
Prepare for an exceptionally creamy, velvety sauce that luxuriously coats every piece of pasta. You'll taste the delightful tang and nuttiness from the fontina, complemented by the salty, sharp punch of Pecorino Romano, all cut through with savory bits of pancetta. This isn't just a simple cheese sauce; it's a symphony of grown-up flavors designed to please. This recipe yields two generous servings, perfect for a cozy dinner for two.
Customization & Variations
While mini penne or small shell pasta are ideal for catching all that rich sauce, feel free to use other small, sturdy pasta shapes like elbow macaroni or cavatappi. For a delightful crunch, consider toasting the panko bread crumbs lightly in a dry pan before sprinkling them on top. You can also easily make this dish vegetarian by simply omitting the pancetta, allowing the cheeses to shine even brighter.
Serving & Context
This Grown-Up Mac and Cheese is perfect for a comforting weeknight meal or an elevated side dish. Serve it warm straight from the pan, perhaps alongside a simple green salad to balance the richness, making for a truly indulgent yet accessible meal.