Spring Mac and Cheese
This creamy Spring Mac and Cheese with pancetta, peas, fontina, and gouda is the perfect cheesy one-pot dinner for spring! Optional crunchy baked topping too!
Servings: 6 servings
Ingredients
- 4 ounces pancetta diced
- ½ pound medium shell pasta
- 3 cups milk
- kosher salt
- 1 tablespoon butter
- 1 teaspoon garlic powder
- ½ cup grated fontina
- ½ cup grated gouda
- freshly cracked 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 a medium saucepan, sauté the pancetta over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pan, add the milk, raw pasta, 1 teaspoon of salt, butter, and garlic powder. Bring to a simmer over medium-high heat, stirring frequently to prevent sticking.
- Once simmering, reduce the heat to low. Continue stirring and cook for 17–20 minutes, or until the pasta is tender. Drain any excess milk and return the pasta to the pot.
- Stir in the grated fontina, gouda, cooked pancetta, and peas until the cheese is fully melted and everything is evenly combined. Turn off the heat, cover the pot, and let sit for 5 minutes before serving.
Baked version:
- Transfer the mac and cheese to a medium baking dish. Melt the butter and mix with the panko. Sprinkle the breadcrumb mixture over the top and bake at 375°F for 10–15 minutes, until golden brown. Serve hot.
Notes
You really can't go wrong here! I love macaroni whether it's creamy from the stove or crisp from the oven. And leftovers are also fantastic. Feel free to switch to the meat and veg based on what's in your fridge.
Nutrition
Calories: 533kcal | Carbohydrates: 46g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 558mg | Potassium: 422mg | Fiber: 3g | Sugar: 9g | Vitamin A: 834IU | Vitamin C: 10mg | Calcium: 384mg | Iron: 2mg