|Chicken broth/Canned chicken broth||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Carrot||1 , finely chopped|
|Pancetta||1⁄4 Pound, cut into 4 slices and diced|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|White sauce||2 Cup (32 tbs) (Made With 2 Cups Milk)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Prepare Chicken Broth.
Preheat oven to 375F (190C).
Butter a 13" x 9" baking dish.
Melt 1/4 cup butter in a medium saucepan.
When butter foams, add onion and carrot.
Saute over medium heat until onion is pale yellow.
Saute until lightly colored.
Combine tomato paste and broth and add to saucepan.
Simmer uncovered 20 to 25 minutes.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook macaroni uncovered until tender but firm to the bite, 6 to 8 minutes.
Drain macaroni and place in buttered baking dish.
Prepare Basic White Sauce.
Stir tomato sauce and white sauce into macaroni; mix to blend.
Add 1/3 cup Parmesan cheese; mix gently.
Sprinkle remaining Parmesan cheese over macaroni and dot with 2 tablespoons butter.
Bake 10 to 15 minutes or until cheese is melted and top is golden.