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5 from 2 votes

Spring Mac and Cheese

Author: Gaby Dalkin

Ingredients

  • 4 ounces pancetta cut into small pieces
  • 1/2 pound medium shell pasta
  • 3 cups 2% milk
  • kosher salt
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 1/2 cup grated fontina
  • 1/2 cup grated gouda
  • black pepper to taste
  • 1 cup fresh peas blanched (or 1 cup of frozen peas)

Optional for baked mac and cheese

  • 3 tablespoons butter
  • 1 cup panko bread crumbs

Instructions

  • In medium saucepan, saute the pancetta until crisp. Remove with a slotted spoon and set aside. In the same medium skillet, over medium high heat, add milk, raw elbow macaroni, 1 teaspoon salt, butter, and garlic powder. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
  • Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
  • Stir in the grated cheese, pancetta and the blanched peas. Stir until the cheese is evenly incorporated into the macaroni. Turn off heat. Place lid on top of pan and cover for about 5 minutes and then serve.

If you want to make baked macaroni and cheese. Transfer the mixture in a medium baking dish. Melt the butter for the topping and stir with the panko bread crumbs. Sprinkle the breadcrumbs on top of the mac and cheese and bake at 350 degrees F for 15 minutes until crispy. Serve as needed