Anne's three-cheese mac & cheese gets an additional layer of taste thanks to crispy littles pancetta!
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1 pound little pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A couple of dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko
Bring a large pot of water to a boil and season generously with kosher salt. Include the shells and cook 2 minutes less than the plan instructions. You desire the pasta to be al dente. Drain, then set aside.
Pre-heat the oven to 400 degrees F.
Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Prepare the pancetta to slowly render the fat, stirring occasionally, up until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Get rid of the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring sometimes, up until clear, 5 minutes. Add the butter and stir to melt. Include the flour and blend to develop a roux with the pancetta fat and butter. Prepare for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and blend up until smooth. Give a boil, then lower immediately to a gentle simmer and cook for 3 to 4 minutes up until somewhat thickened. Include the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the prepared shells and crispy pancetta and stir to integrate. If the mixture is too thick for your liking, you can add a bit more milk. Season to taste with kosher salt.
Transfer the mac and cheese into individual ramekins or a large baking meal. Top uniformly with the panko and staying 2 tablespoons Parmesan and location into the oven up until the breadcrumbs are browned, about 5 minutes.
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How to Make Mac & Cheese with Anne Burrell|Worst Cooks in America|Food Network