Gouda + Crispy Pancetta Mac and Cheese
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(3)
Ingredients
8 servings
- 8 ounces pancetta (cut into small pieces)
- 1 pound Gremelli
- 4 cups milk
- kosher salt
- 1 tablespoon butter
- 1/2 cup smoked gouda (shredded using the mini KitchenAid® Mini Food Processor)
- 1/2 cup gouda (shredded using the mini KitchenAid® Mini Food Processor)
- Freshly cracked black pepper to taste
- 1 tbsp olive oil
- 2 shallots (diced)
- 2 garlic cloves (smashed)
- Leaves from 1/4 bunch fresh thyme
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Preparation
Step 1
Preheat KitchenAid® Compact Oven to 350 degrees F.
Step 2
In medium saucepan, sauté the pancetta until crisp. Remove with a slotted spoon and set aside. In the same medium skillet, over medium high heat, add milk, raw elbow macaroni, 1 teaspoon salt and butter. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
Step 3
Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
Step 4
Meanwhile sauté the shallot, garlic and thyme in the olive oil until shallot is translucent.
Step 5
Stir in the grated cheese and ½ of the pancetta. Stir until the cheese is evenly incorporated into the macaroni. Transfer the mixture in a medium KitchenAid® baking dish. Sprinkle the remaining pancetta on top of the mac and cheese and the shallot mixture and bake for 15 minutes until crispy. Serve as needed
Step 6
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