Evil Mac and Cheese

DIRECTIONS

• Butter an 9 x 11 casserole dish.
• Dice pancetta and saute in olive oil , cook until crispy.
• Place cooked pancetta on paper towel to drain excess fat.
• Bring to boil water for pasta.
• Liberally salt pasta water once it comes to a rapid boil.
• Cook pasta 8 minutes stirring periodically
• Drain Pasta.
• While pasta is cooking prepare cheese sauce.
• Preheat Oven to 350 degrees
• In a large sauce pan over medium heat melt 1 stick of unsalted butter.
• Once melted add 3 tablespoons of flour combine flour/butter mixture.
• Add half of the salt and pepper (reserve the remainder until after cheeses are added to avoid over seasoning).
• Cook for 2-3 minutes stirring continuously as to not burn
• Pour cream into roux.
• Stir until smooth.
• Reduce heat to low and allow sauce to simmer and thicken for 5 minutes.
• Grate in fresh nutmeg.
• Add hot sauce & smoked hot paprika.
• Continue to stir every minute or so.
• Once mixture is coats back of a spoon begin to whisk in cheeses.
• Once all of cheeses are incorporated and sauce is smooth remove from heat and stir in pancetta.
• Taste and adjust salt & pepper seasoning, also add more hot sauce if you desire.
• Combine pasta and cheese sauce, then add to buttered casserole dish.
• Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake uncovered for remaining 5 minutes.