If you read the post Brisket & Ribs then you may remember that I mentioned that I had made a very yummy mac & cheese to go along with all that delish “BBQ”.  This is a pretty basic Homemade Mac & Cheese with crisp pancetta added for a special touch. There is something so comforting about mac & cheese… I mean you can’t go wrong with pasta tossed in a gooey cheese sauce with a bit of crisp pancetta and topped off with golden breadcrumb crust!

Homemade Baked Mac & Cheese
serves 6-8

1 1/2 lbs dry medium shell pasta
6-8 oz pancetta, small dice
4 Tbsp butter
4 Tbsp flour
6 Cups milk, slightly warmed
3 cups shredded cheddar
about 1/2 cup breadcrumbs
olive oil

Oven at 375 degrees.

In a pot of boiling water, cook the pasta to just shy of al dente (check box for proper timing).

While the pasta is cooking you can whip up the sauce. In a large pot, over medium heat, add in a little drizzle of olive oil and the diced pancetta. Cook until browned.

Once browned, add in the butter and allow to melt. Stir in the flour once the butter is melted. Allow to cook for a couple minutes to cook out the raw flour taste.

Add in the milk and continue to whisk until the roux (flour & butter) is well incorporated. Season with salt and pepper. Cook on low until the sauce is slightly thickened, approx 8- 10 minutes.

Stir in the shredded cheese and mix until well incorporated and smooth. Remove from heat.

Add the cooked pasta into the sauce, mix until combined.  Pour into a large baking dish.

Sprinkle breadcrumbs overtop and bake for about 30-40 minutes until bubbly and golden.

HAPPY EATS!!!
*this is my original recipe