Cheddar Pancetta Mac & Cheese

I can't help it.  I love homemade mac & cheese.  It's so versatile, so comforting, and so cheesy!  This time, I made a cheddar sauce with pan-fried pancetta.  This salty Italian-style bacon paired fabulously with a sharp NY cheddar. 

Since it seems that I'm forever making this dish again and again (albeit in new forms!), what better song than the inimitably cheesy Dolly Parton hit, "Here You Come Again"?

Ingredients:

--1 lb. rotini pasta (you can use any noodle, really--I like to change it up for each different mac & cheese dish)

--2 tbsp. extra virgin olive oil

--8 oz. pancetta, chopped

--16 oz. shredded cheddar (I prefer sharp cheddars)

--1/2 shredded parmesan (for sprinkling)

--3 tbsp. unsalted butter

--1/4 c. flour

--1 quart milk (I used whole milk, but you can use whatever you'd like)

--1-2 tsp. salt (or to taste)

--1-2 tsp. pepper (or to taste)

--1/2 c. breadcrumbs

Preheat oven to 350 degrees F.

In a small pan, fry pancetta in 1 tbsp. extra virgin olive oil until crispy.  Set aside. 

Boil rotini until just al dente.  Strain and pour into a 13x9" baking dish.  Coat noodles with 1 tbsp. olive oil.

In a saucepan, heat butter on low.  Whisk in the flour to make a roux.  Once the flour and butter have combined, whisk in milk to make a béchamel (a simple white sauce).  Whisk in the salt and pepper.  Once the sauce is hot (but not boiling!), remove from heat and add shredded cheddar.  Continue to whisk until the cheese has been incorporated into the béchamel--now you've got yourself a mornay sauce.  Slowly mix in the pancetta.  Pour over noodles and stir to fully coat and cover the rotini.

Sprinkle breadcrumbs over the top of the dish, and bake for approx. 30 minutes, or until bubbling.  Allow to cool for a few minutes before serving.  These mac & cheese recipes always leave leftovers!