Man That's Good Mac and Cheese

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 ounces pancetta, diced
  • 1 small onion, diced
  • Salt
  • One 16-ounce box elbow macaroni
  • Nonstick cooking spray, for spraying the baking dish
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 3 cups whole milk
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups grated fontina cheese
  • 2 cups grated Gruyere cheese
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped celery leaves
Directions
  • Heat a large skillet over medium-low heat. Add the pancetta and cook until cooked through and just slightly crispy, 5 to 7 minutes. Transfer to a plate lined with a paper towel and reserve. Add the onions to the skillet and saute over medium heat until soft and translucent, about 8 minutes. Set aside.

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, 6 to 8 minutes. Drain and set aside.

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.

  • Melt the butter in a large saucepot over medium heat. Stir in the flour and cook, stirring constantly, until lightly browned with a nutty aroma, about 5 minutes. Add the reserved onions and the garlic and cook for 2 minutes. While whisking, slow pour in the milk, making sure to whisk out any lumps. Stir in the white pepper, cayenne and 1 teaspoon salt and bring to a simmer over medium heat. Reduce the heat and let simmer, stirring occasionally, until thickened, 3 to 4 minutes. While stirring, add the grated fontina, Gruyere and Parmesan about 1/2 cup at a time and continue to stir until melted and blended. Stir in the celery leaves. Stir in the cooked macaroni.

  • Pour the mixture into the prepared baking dish. Bake until hot, bubbly and lightly browned on top, 20 to 25 minutes, sprinkling on the cooked pancetta about 5 minutes before the macaroni and cheese is done.


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    Aria's Mac n' Cheese

    Recipe courtesy of Aria Kagan