How to Make Mac & Cheese with Anne Burrell | Worst Cooks in America | Food Network

's three-cheese & cheese gets an additional layer of taste thanks to crispy littles pancetta!
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Pancetta, Gruyere, Parmesan and Fontina & Cheese
Level: Easy
Overall: 30 min
Active: 25 min
Yield: 4 servings


Kosher salt
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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Make Mac & Cheese with Anne Burrell||Food Network

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About the Author: Yvette Cook


  1. I went into Subway today to get a healthy sandwich. The older lady behind the counter helped me and started preparing my sandwich for me. She out of nowhere fell to the ground and started convulsing and shaking. the other teenage girl there just stepped over her and finished up my sandwich as the lady lay on the ground shaking. The two teenage girls that work there just laughed it off and said “Oh, she does this all the time.” I peeked over the counter to see the lady foaming at her mouth. I then paid for my sandwich and left the establisment.

    1. Nice story bro. Too bad youre lying through yout teeth What’s the point? Internet clout?

  2. I love Anne cooking..
    Yes I’m going to have to make this mac and cheese…

    1. otherwise the pasta tastes like nothing. You salt it like the sea so the pasta absorbs some of that salt it wont absorb alot so no need to worry but it really does make a difference. The pasta with the right about of salted water comes out soo good you can eat it by itself (like i do)

    2. @homunculus7 yes! Absolutely agree! If you don’t add the salt so that the water tastes like the sea, pasta will be blah and the entire dish will be so much less flavorful.

    3. @homunculus7 … thank you, I never knew that, I’ve never salted my pasta water. No wonder my pasta never tasted right, at least until I put it in sauce. I’m going to do that the next time I make paste!!

    4. @Jan Zebuski … thank you Jan. I will most definitely add salt to my pasta from now on!! I appreciate both your inputs.

    5. @Sandra Ayala 👍 I’m sure you’ll notice the difference. Good cooking!!!😃

    1. @mschilepepper10 The reason I said Almond milk, is because I cannot drink regular milk.

  3. The technique is great and I love that part of it but I do not like the cheeses that she chose….. I know it is a personal preference but to me being from the Midwest and United States, American cheese and cheddar cheese and mozzarella and a little bit of provolone…… NOW YOU’RE TALKING

  4. Did she just use a plastic container for taking out her hot bacon? :/

  5. This recipe is like a heart attack waiting to happen. On the plus side I wish my culinary school teachers explained things like Anne, she’s great at this. I think it’s the overload of elements, that makes it anxiety provoking for a novice chef. So much happening at once.

  6. “don’t blame me if your dresses don’t fit then” LOVE IT!!!! And I’m totally gonna make this!

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