Lunch
Mac and Cheese
Colagrossi Wines
7755 Bell Road
Windsor, CA 95492
colagrossiwines.com
- RECIPE YEAR: 2014
- RECIPE BY: Sally Tomatoes
- YIELD: Serves 8
- PAIRS WELL WITH: 2012 "Duetto" Russian River Pinot Noir
This deliciously cheesy baked mac and cheese is just like Mamma used to make. To boost the flavor, crispy pancetta is sprinkled over the top just before serving.
Ingredients:
- 1 pound small elbow macaroni
- 2 cups heavy cream
- 1 pound assorted cheese shredded
- Salt and freshly ground pepper, to taste
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 pound pancetta, diced
Directions:
Cook the macaroni according to the package instructions until tender. Drain, rinse and drain again. Set aside. Preheat the oven to 350°F. In a saucepan, bring the cream to a low simmer. Slowly stir in the shredded cheeses until completely melted and incorporated into the cream. Season with salt and pepper. In a large bowl, combine the macaroni and cheese sauce and stir to evenly coat the macaroni. Transfer to a baking dish. In a small bowl, stir together the bread crumbs and Parmesan cheese. Sprinkle evenly over the macaroni. Bake until browned on top, 15 to 20 minutes. Meanwhile, in a sauté pan over medium heat, cook the pancetta until golden brown and crispy. Transfer to paper towels to drain. Remove the macaroni and cheese from the oven and sprinkle the pancetta on top. Serve immediately.
