Paul's Savvy Mac N Cheese with Pancetta Recipe
Contributed by: Paul Groarke
Level: Easy
Servings: 6 to 8
Nutritional information (per serving 1 of 8): Calories 979, Total Fat 59 g, Saturated Fat 33 g, Carbohydrates 68 g, Dietary Fiber 3 g, Sugars 4 g, Protein 44 g, Cholesterol 163 mg, Sodium 1118 mg
Total time: 45 minutes (15 minutes preparation, 30 minutes cooking)
Ingredients
- 1 1/2 pounds ziti pasta
- 1/2 pound pancetta, chopped
- 1 1/2 cups grated Monterey Jack (reserve extra for topping)
- 1 1/2 cups grated Asiago (reserve extra for topping)
- 1 1/2 cups grated Cheddar (reserve extra for topping)
- 1 1/2 cups grated Provolone (reserve extra for topping)
- 1 1/2 cups grated Parmesan (reserve extra for topping)
- 1 1/2 cups heavy cream
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 375F.
- Bring a large pot of water to a boil and cook the ziti until al dente; drain and rinse with cool water.
- Meanwhile, in a saut pan over medium-high heat, cook the pancetta until crispy and the fat is rendered.
- Add all the cheeses and the heavy cream to the same pan, whisking until the mixture is smooth; season with sea salt and freshly ground black pepper to taste.
- Gradually fold the cooked ziti into the cheese mixture until evenly coated.
- Transfer the ziti and cheese mixture to a large baking dish or cast-iron skillet, sprinkle extra reserved cheese on top, and bake for 2430 minutes until bubbly and golden.
Note: This recipe comes from a professional chef and has not been tested for home cooking.
Recipe courtesy of: Paul Groarke, owner of Tee Off Bar and Grill, San Francisco, CA
