Description
Savor the delightful Italian Mac and Cheese with Pancetta, featuring rich flavors, creamy textures, and simple preparation. This comforting dish makes for a quick and satisfying meal, perfect any day of the week.
Ingredients
Scale
- 12 oz Egg Noodles or any short pasta
- 1 cup pancetta diced
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons flour
- 2 cups fontina shredded
- 1½ cups mozzarella shredded
- ½ cup parmigiano reggiano grated
- ½ cup pecorino romano grated
- ½ teaspoon salt kosher
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 450℉ and grease a 9×13 baking dish. Cook the egg noodles according to the package instructions.
- In a skillet, cook the pancetta until browned. Transfer it to a paper towel-lined plate to drain.
- In a large bowl, whisk together the heavy cream, milk, flour, salt, and pepper. Add 1 cup of Fontina, ¾ cup of Mozzarella, ¼ cup of Parmigiano, ¼ cup of Pecorino, and 1 tablespoon of parsley, stir to combine.
- In a medium bowl, mix the remaining cheeses and set aside.
- Once the pasta is cooked, drain it and combine it with the milk and cheese mixture. Pour the mixture into the prepared baking dish. Sprinkle the cooked pancetta and the remaining cheese on top. Bake until bubbling and golden brown.
- Remove from the oven and let it rest for 10 minutes. Top with the remaining parsley before serving.
Notes
Feel free to customize the cheese blend to your liking.
For extra flavor, you may add garlic or herbs to the cream mixture.
Allowing the dish to rest helps the flavors to meld beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 850
- Sugar: 3g
- Sodium: 1000mg
- Fat: 52g
- Saturated Fat: 27g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg