Soo, this post is very late seeing as today is the first of May, however this recipe is so good it had to be posted. All those who are lactose intolerant stop reading and look away. A mere glimpse of this dish will send anyone dairy handicapped running to the bathroom (eww, no pun intended). Pictured below is the most deliciously cheesy food that I have ever consumed, and it came from my kitchen! Yes, it boggles the mind, I know.
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| marvel at my cheesiness! |
This recipe is from bon appétit magazine or as Dave would say "bone ape tit magazine." I made it for Valentine's Day, it was a sexy mac and cheese with chicken fingers and pink lemonade... that's how we do sexy in the Chung house. But in all seriousness, this is the closest thing to a gourmet meal that I have made so far. The adult version of Mac and Cheese... this isn't your kraft box of Macaroni & Cheese, although I have to admit every once in a while I do have a craving for boxed mac and cheese. (the spirals are my favorite!)
Mac and Cheese with Pancetta
COOK TIME: 1 hr
Servings: 10
ingredients:
- 8 TBS butter, divided (1 stick)
- 4 oz thin cut pancetta coarsely chopped
- 1 c. onion diced
- 3/4 tsp red pepper flakes (if you don't like spicy food leave out)
- 1 clove garlic minced
- 3/4 c. flour
- 3 1/2 c. whole milk (or more)
- 2 1/2 c. shredded sharp cheddar cheese
- 1 c. grated parmesan cheese
- 1 8 oz container mascarpone cheese
- 1 1/2 c. panko
- 1/2 c. fresh Italian parsley
- 1 lb orcchiette pasta
directions:
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.
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| cheese goo |
Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill.
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| topping |
Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.
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| this is a pic from the magazine |
