1 lb. pasta (shells, elbows, or wheels)
12 oz. extra sharp cheddar, shredded
6-8 oz. colby jack, shredded
2 oz. smoked gouda, shredded
1/2 lb pancetta, diced
4 tbsp. AP-flour
4 tbsp. unsalted butter
2.5 cups milk
3 tsp. garlic, minced
1/4 tsp. nutmeg, freshly grated
1 tsp. chili powder (or cayenne)
salt to taste
Start by heating a saucepan over medium high-heat. Add 1 tbsp. of the butter. When the butter is hot, add the pancetta. Let the pancetta cook until it caramelizes and a lot of its fat is rendered. Remove the pancetta with a slotted spoon, and set aside on a paper towel.
|Making the cheese sauce|
Toss the pancetta in, and then add the cheese sauce. Finish by topping with the smoked gouda.
And already, your delicious homemade mac & cheese is ready to enjoy! There are many ways to change this recipe. You could try different cheeses (Parmesan and fontina is a nice combination instead of cheddar and colby for example), omit the meat, or as mentioned previously, go with bacon. Whatever you choose to do with it, following the simple steps here will guarantee an extra creamy comfort!