Italian Mac and Cheese with Pancetta
A blend of your favorite Italian cheeses to make the perfect Italian mac and cheese. Provolone, mozzarella, parmesan, and fontina topped with crispy pancetta and Italian -easoned breadcrumbs.
Servings: 10 servings
Calories: 581kcal
Cost: $25
Equipment
- 1 large saucepan
- 1 9x13 baking dish
Ingredients
- 12 oz macaroni elbows
- 8 oz mozzarella, low-moisture
- 8 oz fontina
- 6 oz provolone, mild
- 1 cup parmesan
- 2 cups whole milk
- 6 tablespoon butter
- 4 tablespoon flour
- ⅓ lb pancetta, chopped
- ¼ cup fresh parsley, chopped
- ¾ cup seasoned breadcrumbs
Instructions
- Add the pancetta to a COLD frying pan and set it over medium-low heat. Cook low and slow, stirring often, until the fat is rendered and the pancetta is golden brown, about eight-10 minutes. Transfer the pancetta to a plate with a slotted spoon, set aside, and save the rendered fat in the pan for the next step.
- Preheat the oven to 400°F and bring a large pot of salted water to a boil. In the saucepan you cooked the pancetta in, melt the butter over medium-low heat. Once melted, add the flour.
- Continuously whisk the flour and butter for 1-2 minutes until the roux is smooth and lightly bubbling. The roux should form a smooth, thick texture as seen in PHOTO 3. When you drag a wooden spoon through, the line should remain briefly before slowly flowing back together.
- Gradually pour the milk into the roux while whisking constantly. Bring the milk to a gentle simmer and cook until the sauce thickens enough to lightly coat the back of a spoon.
- Meanwhile, cook the pasta for 2-3 minutes less than the package directions. Reserve ½ cup of pasta water and drain the pasta without rinsing it.
- Remove the sauce from the heat. Add in the cheese one handful at a time (reserving half of the parmesan for topping), stirring until each addition is completely melted before adding more.
- Add the drained pasta to the cheese sauce and stir until every piece is evenly coated. If the sauce appears too thick to coat the pasta easily, stir in the reserved pasta water 1 tablespoon at a time. Stir in half the pancetta.
- Transfer the pasta to a greased 9-by-13-inch baking dish. Combine the breadcrumbs with the remaining parmesan cheese and sprinkle the mixture evenly over the pasta. Top with reserved pancetta.
- Bake uncovered for about 20 minutes, until the cheese sauce is bubbling around the edges and the breadcrumbs are golden brown. Let the mac and cheese rest for 5–10 minutes before serving. Top with fresh chopped parsley.
Video
Notes
- Start the pancetta in a cold pan. This will allow the fat to start to render before the meat gets crispy. I explain this technique in depth in my Spaghetti Carbonara Do's and Don'ts.
- Undercook the pasta by 2–3 minutes. It will continue cooking in the oven, so draining it before it reaches full al dente keeps the finished macaroni from becoming soft or mushy.
- Add the pasta to the sauce while it is still hot. Hot pasta keeps the cheese sauce warm and fluid, helping it coat every piece evenly. If the sauce feels too thick, stir in reserved pasta water 1 tablespoon at a time.
- Do not boil or simmer the cheese sauce. High heat can cause the cheese to separate, leaving the sauce oily or grainy.
- Remove the sauce from the heat before adding the cheese. Stir in one handful at a time, allowing each addition to melt completely before adding more. This helps create a smooth sauce without overheating the cheese.
Nutrition
Calories: 581kcal | Carbohydrates: 38g | Protein: 28g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 903mg | Potassium: 275mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 580mg | Iron: 2mg
