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Truffle and pancetta mac and cheese

Truffle and Pancetta Mac and Cheese

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound campanelle or cavatappi pasta
  • 6 ounces pancetta diced
  • 2 cups Gruyère cheese shredded
  • 1.5 cups fontina cheese shredded
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk warmed
  • 1/2 cup heavy cream
  • 2 teaspoons white truffle oil
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F. Cook pasta according to package until al dente; drain and set aside.
  2. Cook pancetta in a large oven-safe skillet over medium about 6-8 minutes until crispy; remove and set aside.
  3. Melt butter in same skillet; whisk in flour and cook 1-2 minutes.
  4. Gradually whisk in warm milk and cream constantly about 5 minutes until thickened.
  5. Remove from heat; stir in Gruyère and fontina until completely melted and smooth. Season with salt and pepper.
  6. Stir in pasta and half the pancetta.
  7. Mix panko and Parmesan; sprinkle over top, then add remaining pancetta.
  8. Bake 15-20 minutes until golden and bubbly; drizzle with truffle oil and garnish with parsley before serving.