Macaroni & Cheese Carbonara

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An Italian take on an American classic of macaroni and cheese with savory pancetta. We use creamy Fontina, Parmigiano-Reggiano and mozzarella to make this dish really shine.

Ingredients:

• 1 (1-pound) package DeLallo Elbows

Breadcrumb Topping:

• 10 slices pancetta
• 3 cups DeLallo Plain Breadcrumbs
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup chopped Italian flat-leaf parsley

• 1 clove garlic, minced
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt, extra for cooking pasta
• 1/2 teaspoon freshly ground black pepper
• 2 cups grated Fontina
• 3/4 cup grated Parmigiano-Reggiano
• 3/4 cup grated mozzarella
• Butter, for greasing pan

Directions:

Preheat oven to 350˚F. Boil water in a large pot. Add salt to boiling water, then pasta. Cook for al dente texture, about 6 minutes. Drain in a colander.

In a large saucepan, cook pancetta for approximately 10 minutes, or until crisp. Remove pancetta and 1/2 of juice from pan, and place in a large bowl. Toss with breadcrumbs, 1 cup Parmigiano-Reggiano and 1/4 cup parsley.

Add minced garlic to remaining bacon drippings in saucepan. Sauté over medium heat until garlic becomes fragrant, about 1 minute. Whisk in flour. Gradually whisk in cream, milk, salt and pepper. Cook for approximately 10 minutes, or until sauce thickens. Add Fontina cheese and remaining Parmigiano-Reggiano. Melt cheese while whisking, then remove from heat. Mix in remaining 1/4 cup of parsley and mozzarella.

Transfer mixture to a greased 13 by 9-inch baking dish. Sprinkle breadcrumb topping evenly and bake until golden, about 15 to 20 minutes. Let stand for 10 minutes before serving.

Serves 6 to 8 Printer-friendly version