Joes Pancetta Mac And Cheese Recipes

FOUR CHEESE MAC AND CHEESE WITH PANCETTA

Steps:

• Preheat your oven to 375 F.
• Dice the garlic and shallot and set aside.
• Grate the Gruyere, Pecorino, and Cheddar is a food processor.
• Add the pancetta and oil to the pan.
• Cook pancetta and oil on medium heat for 10 minutes until the fat starts to render and starts to turn golden.
• Add the diced shallot, garlic, and chili powder and cook for an additional 2 minutes then remove from the heat and set aside.
• Add the butter to the hot pan and melt, 1 1/2 minutes.
• Add the flour and mix, cook 4 minutes until golden brown to form a roux.
• Cook cornetti in a large pot filled with salted water for 3 minutes then drain, it will be very al dente.
• Add milk to the empty pasta pot and warm for 4 minutes.
• Start to slowly add the milk ladle by ladle to the flour and butter roux in the pan and cook for 2 minutes.
• Add the grated cheese and melt, 3 minutes.
• Add the pasta and pancetta and mix.
• Sprinkle the grated Parmesan over the dish.
• Bake for 20 minutes until golden brown.

CHEF JOE'S BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
• In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
• Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
• In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE

Steps:

• Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
• Preheat 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. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove 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 occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add 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 cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
• Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

MAC 'N' CHEESE WITH ROASTED JALAPEñOS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
• Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
• Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
• Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
• Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
• Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

CHEESY MACARONI BAKE WITH LEEKS AND PANCETTA

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
• Combine cracker crumbs and butter.
• Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
• Bake 20 min. or until heated through.

JOE'S PANCETTA MAC AND CHEESE

Steps:

• Put sufficient water in a pot to boil 2 packages of pasta. Add salt to water. Heat large skillet. Add extra virgin olive oil and once hot, add cubed pancetta and dash of red chili pepper flakes. Add pasta to the boiling water. In skillet, cook pancetta until brown and has rendered its fat. Reduce heat and pour off fat. On medium heat, add heavy whipping cream, dash of nutmeg, and 3 cloves chopped garlic. Heat and stir continuously until cream bubbles and thickens. Add one and 1/2 package of shedded cheese and all of the gruyere while stirring. Add in drained pasta and coat with cheese/pancetta mixture, then pour into two 13" x 9" pyrex dishes. Top with remaining shredded cheese, then with panko bread crumbs. Cook at 400 degrees for 20-25 mintues, until top bubbles and browns. Finish with light drizzle of truffle oil.Pancetta mac and cheese, before going into the oven to brown