Grown-Up Mac & Cheese
Ready In: 30 mins
Serves: 2
Ingredients
- 6 ounces mini penne (or small shell pasta)
- 1 ounce pancetta, cut into 1/4 inch pieces
- olive oil
- 2 tablespoons all-purpose flour
- 1 cup reduced-fat milk
- 4 ounces Fontina cheese, shredded (1 cup)
- 1⁄4 cup plus 2 tablespoons romano cheese, freshly grated
- 1⁄4 teaspoon pepper, freshly ground
- 2 tablespoons panko breadcrumbs (Japanese bread crumbs)
Directions
- Heat covered 4-quart saucepan of salted water to boiling on high. Add pasta and cook as label directs.
- 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.
- 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 cheese, 1/4 cup Romano cheese, and 1/4 teaspoon freshly ground pepper until cheese melts. In cup, combine remaining Romano with panko.
- 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.
- Place dish on rack in bottom third of oven and broil 3 to 6 minutes or until browned.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off