Ok, let’s get something straight here. I’m not one to say that my recipe is the best I’ve ever had. Even though most of the time it is. Just kidding… kind of. I have to say though, this mac and cheese is unreal. It’s very important to use good quality cheese for this recipe. Come on people, you can do better than that shredded fake yellow Kraft cheddar! Don’t get me wrong, there’s a time and a place to use it, but this recipe isn’t the time. Use the good stuff. Ok, time for mac and cheese
1 Pound (macaroni, or any pasta of your choice)
1⁄4 Cup (4 tbs)
4 Ounce, diced (Optional)
1⁄3 Cup (5.33 tbs)
3 Cup (48 tbs)
White cheddar cheese
5 Ounce, grated (sharp)
3 Ounce, grated
5 Ounce, grated
1 Cup (16 tbs)
1⁄3 Cup (5.33 tbs), grated
1⁄4 Cup (4 tbs)
1. Preheat oven at 400*F.
2. In a saucepan with salted boiling water, put in the pasta and allow to cook as per the packet instructions.
3. Meanwhile, in a pot, heat butter and stir in pancetta, until it gets light browns and crispy.
4. Using a slotted spoon, remove the pancetta in a plate and keep aside.
5. In the same pot, sprinkle in all-purpose flour and cook whisking continuously it for about 1 to 2 minutes.
6. Stream in little bit of milk at a time and whisk it well after each addition.
7. Add in all the cheeses to the pot and sprinkle with nutmeg, whisk well.
8. Using a slotted ladle, drain the boiled pasta and add in to the cheese sauce.
9. Stir in the fried pancetta and turn off the heat.
For the topping
10. In a mixing bowl, put together panko, cheese and parsley, and stir well to mix.
11. Sprinkle the panko mixture all over the macaroni and cheese, and bake in the oven for 15 minutes at 400 F.