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Macaroni and Cheese with Parmesan and Pancetta
2023-02-22
https://www.metro.ca/userfiles/image/recipes/macaroni-fromage-parmesan-pancetta-12088.jpg
PT25M
PT30M
PT55M
Preheat the oven to 375°F degrees. In a large pot of boiling salted water cook orecchiette to al dente. Strain & set aside.In a large skillet over medium heat, melt 2 tablespoons of butter. Add the pancetta & cook until crispy, about 3 to 5 minutes. Reserve 2 tablespoons of pancetta for the topping.To the same skillet add 2 tablespoons of butter, shallots, garlic & red pepper flakes. Cook until the shallots begin to soften, about 3 minutes. Stir in the flour.Slowly whisk in the milk & cream. Bring mixture to a gentle simmer & continue whisking until the sauce thickens, about 5 minutes. Season to taste with salt & pepper.Remove from heat.Whisk in the cheddar & 1 cup of parmesan until fully melted.Add the cooked pasta & toss until well coated. Transfer to an oven safe baking dish.In a small mixing bowl stir together the remaining butter, parmesan, breadcrumbs & parsley. Season with salt & pepper. Evenly sprinkle mixture over the macaroni.Bake until the edges are bubbly & top is golden, about 25 to 30 minutes. Serve immediately.Source: Marcella DiLonardo
6-8
5
1
5
5
1 lb (,45 g) orecchiette or macaroni, cooked to al dente
5 tablespoons (75 ml) unsalted buter, divided
150 g diced pancetta
2 medium shallots, minced
2 cloves of garlic, minced
1/2 teaspoon (2,5 ml) red pepper flakes, optional
3 tablespoons (45 ml) all-purpose flour
3 cups (750 ml) whole milk
1/2 cup (125 ml) Selection 35 % whipping cream
salt & pepper, to taste
3 cups (750 ml) shredded old cheddar cheese
1 1/2 cup (375 ml) freshly grated Parmesan cheese, divided
1 cup (250 ml) Panko breadcrumbs
1 tablespoon (15 ml) finely chopped Parsley
Macaroni and Cheese with Parmesan and Pancetta
6-8
Main course
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME
Ingredients
-
1 lb
(,45 g)orecchiette or macaroni, cooked to al dente
-
5 tablespoons
(75 ml)unsalted buter, divided
-
150 g
diced pancetta
-
2
medium shallots, minced
-
2
cloves of garlic, minced
-
1/2 teaspoon
(2,5 ml)red pepper flakes, optional
-
3 tablespoons
(45 ml)all-purpose flour
-
3 cups
(750 ml)whole milk
-
1/2 cup
(125 ml)Selection 35 % whipping cream
-
salt & pepper, to taste
-
3 cups
(750 ml)shredded old cheddar cheese
-
1 1/2 cup
(375 ml)freshly grated Parmesan cheese, divided
-
1 cup
(250 ml)Panko breadcrumbs
-
1 tablespoon
(15 ml)finely chopped Parsley
Preparation
Preheat the oven to 375°F degrees. In a large pot of boiling salted water cook orecchiette to al dente. Strain & set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the pancetta & cook until crispy, about 3 to 5 minutes. Reserve 2 tablespoons of pancetta for the topping.
To the same skillet add 2 tablespoons of butter, shallots, garlic & red pepper flakes. Cook until the shallots begin to soften, about 3 minutes. Stir in the flour.
Slowly whisk in the milk & cream. Bring mixture to a gentle simmer & continue whisking until the sauce thickens, about 5 minutes. Season to taste with salt & pepper.
Remove from heat.
Whisk in the cheddar & 1 cup of parmesan until fully melted.
Add the cooked pasta & toss until well coated. Transfer to an oven safe baking dish.
In a small mixing bowl stir together the remaining butter, parmesan, breadcrumbs & parsley. Season with salt & pepper. Evenly sprinkle mixture over the macaroni.
Bake until the edges are bubbly & top is golden, about 25 to 30 minutes. Serve immediately.
Source: Marcella DiLonardo
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
