Categories: Pasta

Ingredients

• Cheese Sauce
• 1 qt half & half
• 1 qt heavy cream
• 1/4 cup parmesan cheese - finely grated
• 1/2 tsp Kosher salt
• 1/4 tsp white pepper
• 1 oz Asiago cheese shredded
• 1 1/2 tbsp Reggianto cheese Argentine brand Zerto - shredded
• 1 oz garlic, minced
• 1 tsp olive oil
• 2 oz Fontina cheese
• Roux
• 1/2 stick butter
• 1/4 cup flour
• Macaroni and Cheese
• 1 pound Cooked Penna Pasta
• 1/4 pound Pancetta, Diced & cooked
• 2 cups Cheese Sauce
• 1 oz Shredded Mozzarella
• 2 Tbls. Seasoned Bread Crumbs

Directions

1. Cheese Sauce
2. In a 4-quart saucepot add olive oil and heat, add garlic, then add milk and bring milk to a simmer.
3. Stir in Roux (no lumps).
4. Add heavy cream and cheese, cook slow, simmer and season.
5. Roux
6. Melt butter, stir in flour.
7. Cook over medium heat for 5-7 minutes, stir often.
8. Macaroni and Cheese
9. Combine the first four ingredients together, making sure all are cold.
10. Pour into greased 1/2 inch pan
11. Cover with foil and bake at 350 for 8 minutes
12. Remove foil and sprinkle bread crumbs over pasta mixture.
13. Bake uncovered for 5 minutes

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