Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a really yummy twist on mac n' cheese. The sundried tomatoes and pancetta jazz up this creamy, comfort food dish!

Ingredients Nutrition


  1. Cook the penne according to package directions, drain and set aside.
  2. Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
  3. Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.
  4. Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
  5. Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
  6. When it comes to a boil, reduce the heat and add the 3 cheeses.
  7. Stir until smooth and completely melted.
  8. Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
  9. Add the penne to the saucepan and completely coat.
  10. Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
  11. Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
  12. Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!


Most Helpful

Spring PAC 2009: YUMMY!! This is a flavorful pasta - I subbed petite diced tomatoes for the sun-dried ones - delicious!

Mom2Rose April 07, 2009

Nice pasta dish. I had to use bacon, as pancetta is a bit pricey here. I also omitted the gorgonzola, since I don't care for it. No jarred tomatoe available, so used dried. Baked it for 30 min. which was just right. :)

Lori Mama December 26, 2008

Another winner. The suace on this is great. I might add a little more sun-dried tomatoes and pancetta next time but definately will do this again. It was a little dry so I will just not cook as long next time. Perfect for a brunch. Made for Fall PAC 2008.

Gone Fishin' September 29, 2008

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