The creamy Irish Cheddar mac and cheese and the salty crunch of crispy pancetta come together in this hearty dish. This recipe is perfect for a cozy night in or a holiday party because it combines comfort food with a touch of class.
Ingredients: 8 ounces elbow macaroni. 4 ounces pancetta, diced. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour. 2 cups whole milk. 8 ounces Irish Cheddar cheese, grated. Salt and black pepper to taste. 1/4 cup breadcrumbs. 1 tablespoon olive oil. Fresh parsley for garnish optional.
Instructions: Follow the directions on the package to cook the elbow macaroni until it is al dente. Remove the water and set it aside. While the pan is on medium heat, cook the pancetta dices until they are crispy. Take it out of the pan and set it aside. Leave the fat in the pan. Melt the butter in the same pan. When you add the flour, keep whisking it in until it turns into a paste. Slowly add the milk while whisking all the time to keep the mixture from getting lumpy. Keep cooking until the sauce gets thick. Turn down the heat and add the grated Irish Cheddar cheese. Mix it in until it melts and is smooth. To taste, add salt and black pepper. Mix the cooked macaroni into the cheese sauce until it is well covered. Set the oven to 350F 175C and heat it up. Put the breadcrumbs and olive oil in a small bowl and mix them together well. Place the macaroni and cheese mix in a baking dish. Cover the whole thing with the crispy pancetta, and then cover it with the breadcrumb mixture. It should be baked in a hot oven for twenty to twenty-five minutes, or until the top is golden brown and the cheese is bubbly. If you want, you can add fresh parsley as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
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