Homemade Baked Mac & Cheese
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
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.
*this is my original recipe