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Four Cheese Macaroni with Pancetta and Broccoli Recipe

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This recipe for Four Cheese Macaroni with Pancetta and Broccoli, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Dyer
Added: Saturday, January 24, 2009


1 16 oz box elbow macaroni
1/3 c all purpose flour
1 2/3 c milk
1 c light cream
3/4 c shredded Swiss cheese (Gruyere is a good substitute)
1/2 c grated Parmesan cheese
1/2 c shredded extra sharp white cheddar cheese
3 oz Velvetta
2 shallots sliced
One head broccoli florets
8 oz diced pancetta
1/2 c panko bread crumbs
1 T butter, softened

Preheat oven to 375. Cook macaroni according to package directions, drain. Steam broccoli and set aside. Fry pancetta over medium heat until fat has rendered and pancetta is crispy. Drain the pancetta on paper towels. Spoon flour into measuring cup and level with a knife. Place flour in large saucepan. Gradually add milk, stirring with a whisk until combined. Add sliced shallots to the milk and flour mixture...this will allow the shallots to also incorporate some of their flavor into the cheese sauce. Cook over medium heat until thick stirring constantly to avoid burning. Add cheeses and cook until all cheese is melted, stirring frequently. Remove the cheese sauce from the heat and stir in the macaroni, broccoli and pancetta. Spoon mixture into a casserole dish coated with non-stick cooking spray. Combine the panko bread crumbs and the butter and stir until well blended. Sprinkle bread crumb mixture over macaroni and bake for 30 minutes our until mixture is bubbly and bread crumbs are lightly browned.




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