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Gouda + Crispy Pancetta Mac and Cheese

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course, Side Dish, Dinner
Cuisine: American
Servings: 8 people
Author: Gaby


  • 8 ounces pancetta cut into small pieces
  • 1 pound Gremelli
  • 4 cups milk
  • kosher salt
  • 1 tablespoon butter
  • 1/2 cup smoked gouda shredded using the mini KitchenAid® Mini Food Processor
  • 1/2 cup gouda shredded using the mini KitchenAid® Mini Food Processor
  • Freshly cracked black pepper to taste


  • 1 tbsp olive oil
  • 2 shallots diced
  • 2 garlic cloves smashed
  • Leaves from 1/4 bunch fresh thyme


  • Preheat KitchenAid® Compact Oven to 350 degrees F.
  • In medium saucepan, sauté 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 and butter. 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.
  • Meanwhile sauté the shallot, garlic and thyme in the olive oil until shallot is translucent.
  • Stir in the grated cheese and ½ of the pancetta. Stir until the cheese is evenly incorporated into the macaroni. Transfer the mixture in a medium KitchenAid® baking dish. Sprinkle the remaining pancetta on top of the mac and cheese and the shallot mixture and bake for 15 minutes until crispy. Serve as needed