The Only Mac and Cheese Recipe You'll Ever Need
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
This is the richest, creamiest, most decadent and seriously addictive mac and cheese you'll ever eat.
Course:
Main Dish/Pasta
Servings: 6 - 8 servings
Ingredients
- 1 lb curly pasta such as cavatappi or elbow, cooked according to package directions
- 6 oz pancetta finely diced
- 8 oz shallots about 2 cups, peeled and minced
- 4 cloves garlic minced
- 1 tsp anchovy paste
- 1 tsp dry mustard
- 1 cup white wine
- 2 cups whole milk
- 2 cups heavy cream
- 8 oz mascarpone
- 6 oz sharp cheddar cheese 1 1/2 cups, grated
- 4 oz gruyere (1 cup) grated
- 4 oz fontina (1 cup) grated
- 1/2 cup parmesan grated
- 1/2 tsp kosher salt
- 1 tsp fresh thyme minced
- dash of hot sauce
-
- Topping
- 1/2 cup dried bread crumbs
- 2 Tbsp unsalted butter melted
- 1/4 cup parmesan cheese
- 1 tsp fresh parsley minced
- 1 tsp fresh chives minced
Instructions
-
Preheat the oven to 400 degrees and butter a large baking dish or 4 - 6" cast iron skillets or ramekins.
-
Cook pancetta over medium heat in a dutch oven or large heavy bottomed pot until golden brown, about 5 mins. Remove the pancetta with a slotted spoon to a plate and leave the drippings in the pan.
-
Add the minced shallots to the drippings in the pan and saute until golden, about 3 mins. Add the garlic and cook 2-3 mins minutes more.
-
Add the anchovy paste and dry mustard and stir well. Stir in the white wine and bring to a boil. Reduce to a simmer and allow to cook until reduced by half, 4-5 mins.
-
Add the milk, cream, cheeses, salt, thyme and hot sauce and bring to a simmer. Puree with an immersion blender or blend in a blender until smooth.
-
Stir in the pasta and reserved pancetta and pour into the prepared dish or dishes.
-
Topping: Stir all ingredients to combine and sprinkle over the macaroni and cheese mixture.
-
Bake for 15-20 mins until breadcrumbs are browned and dishes are bubbling.