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Macaroni & Cheese Recipe

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This recipe for Macaroni & Cheese is from Maggie & Ian McClearn, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
1/3 c diced pancetta
1/2 c. small-diced onion
1 tsp. minced garlic
2 tbsp. butter
5 tbsp. all-purpose flour
3 c. half-and-half or milk
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. fresh ground nutmeg
1 lb. small shell pasta, cooked al dente
4 oz. grated Parmigiano-Reggiano
4 oz. grated white cheddar
4 oz. grated Gruyere
4 oz. grated fontina
1/4 c. bread crumbs
1/2 tsp. Essence
Directions:
Directions:
Preheat the oven to 350°F.
Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour to the pot and cook, stirring, for 3 minutes. Add the half-and-half to the pot and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper and nutmeg and cook for 3 minutes. Add the pasta to the pot and remove from the heat. Add the grated cheeses to the pot and stir to combine well.
Transfer the contents of the pot to a 3-quart baking dish. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the macaroni. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min.

 

 

 

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