Balsamic Pancetta Mac and Cheese

Growing up I was very influenced by foods that my dad did or did not like.  At the table he made a point of saying when certain foods were “gross”… such as fat on meat, or milk.  My mom had to pretty much bribe my sister and I to drink a glass.  We hated it.  Milk still isn’t my favorite, but it’s not so bad.  At least not as bad as I convinced myself it was.  You see, my dad grew up on a dairy farm and to this day you cannot get him to drink milk.  He says he had to drink it too much as a kid, and then once he started farming I guess he was grossed out by the process.  I’m not sure…  However, the funny thing is is that he loves cheese.  He eats cheese all the time {it’s something that we make fun of him about}, even on his toast for breakfast every morning.  But we all know that cheese is milk before it goes through the process and becomes cheese.  So I don’t really get it…

Anyway, I’m not quite sure why I shared that entire story with you to say it… but I happen to share the same love of cheese as my dad.  Another thing I happen to love is pasta.  Hence this mac and cheese recipe.  This isn’t just your everyday mac and cheese in a box recipe, and it’s even a bit different than the traditional homemade varieties.  I kinda get bored of those versions.

This recipe uses a blend cheeses – gouda, smoked gouda, and fontina – that combine to make a creamy delicious sauce.  All three of these cheeses melt well which gives it a smooth texture.  The sauce is tossed and baked with a corkscrew shaped pasta {just because it’s fun}, and topped with crispy pancetta and a touch of balsamic vinegar.  What you end up with is a dish that’s pretty amazing!

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Three Cheese Mac and Cheese with Balsamic Pancetta Topping {print recipe}
6 ounces thinly sliced pancetta {2 small packages}
1 tablespoon balsamic vinegar
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon kosher salt
1 teaspoon pepper
2 1/2 cups milk, warmed {2%}
1/2 cup heavy cream, warmed
6 ounces aged gouda cheese, shredded
2 ounces smoked gouda cheese, shredded
4 ounces fontina cheese, shredded
10 ounces cavatappi pasta

Place a large pot of water over high heat and cover.  Roll up the pancetta slices and slice into strips with a sharp knife.  In a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3 to 4 minutes, drizzle the balsamic vinegar over the pancetta and stir.  Allow the cooked pancetta to drain on a paper towel and set aside.

In a medium sized saucepan over medium heat, melt the butter and then whisk in the 4 tablespoons of flour.  Continue to cook and whisk the flour for about 30 seconds.  Season with salt and pepper and continue to cook for another 30 seconds. Slowly pour in the warmed milk and cream, continue to whisk continuously so that there are no lumps. Allow the sauce to come to a simmer, stirring constantly.

While waiting for the sauce to simmer, liberally salt the pot of boiling water. Add the pasta to the water and cook for about a minute less than package directions.

When the sauce has come to a simmer, stir in the 6 ounces of gouda, and fontina cheese until melted and the sauce is smooth.  Drain the cooked pasta and stir into the cheese sauce until combined.

Pour the macaroni mixture into a baking dish, and sprinkle with half of the smoked gouda. Top with the cooked pancetta and then the remaining smoked gouda.

Bake for 15 to 20 minutes, or until the topping is crisp and the cheese is bubbly. If the pancetta starts to get too dark, cover with a piece of aluminum foil. Serve hot.

Recipe is adapted from Sprinkled with Flour.