Italian Mac and Cheese
Ingredients
- 1 pounds short pasta (cavatappi, shells, or elbow macaroni)
- 3 tbsp unsalted butter
- 3 oz prosciutto or pancetta
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded Fontina cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- pinch of nutmeg (optional)
- Salt and black pepper, to taste
- 1 cup Italian breadcrumbs + 1/2 cup grated parmesan + 2 Tbsp. olive oil for topping
Instructions
- Cook the pasta:Boil in a large stock pot in salted water until just al dente. Drain and set aside.
- Cook the pancetta/prosciutto:In a large saucepan, melt butter over medium heat. Add diced pancetta or prosciutto and cook until lightly crisp and the fat has rendered, about 3–4 minutes.
- Build the roux:Stir in the minced garlic and cook 30 seconds. Sprinkle in the flour and whisk for 1 minute, letting it absorb the butter and drippings.
- Make the sauce:Gradually pour in the milk and cream while whisking constantly until smooth and slightly thickened, about 4–5 minutes.
- Add the cheeses:Lower the heat and stir in Fontina, cheddar, mozzarella, and ½ cup Parmesan until melted and creamy. Season with thyme, nutmeg (if using), salt, and pepper.
- Combine:Add the cooked pasta to the sauce and stir until well coated.
- Prepare the topping:Mix breadcrumbs with Parmesan and olive oil.
- Bake:Pour the pasta mixture into a buttered 9×13-inch baking dish. Sprinkle evenly with the breadcrumb topping.Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown.