Creamy White Four Cheese with Pancetta Mac & Cheese
INGREDIENTS
- 6-oz pancetta, diced
- 1 lb. Creste Di Gallo pasta (or elbow-shaped pasta), cooked until al dente
- 3 tbsp. Butter
- 3 tsp. Spice GarlicWorld Minced
- 3 tbsp. Flour
- 1/2 tsp. EACH: Salt, Black Pepper, Garlic Powder & Onion Powder
- 3 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 8 oz. Mozzarella shredded
- 10 oz. Aged White Cheddar, grated
- 6 oz. Fontina, grated
- 5.2 oz. package, Boursin Shallot & Chive
INSTRUCTIONS
- In an oven-safe skillet add 1 tbsp butter and the diced pancetta. Cook over medium-high heat until browned and crispy, about 5-6 minutes. Remove the bacon to a bowl and remove any bacon grease.
- Add the remaining 2 tbsp butter to the pot.
- Once melted, add the minced garlic, flour, and seasoning. Whisk until all the flour has absorbed the butter and cook 1 more minute on medium heat.
- Gradually whisk in the whole milk and heavy cream. Bring to a gentle boil, then simmer for 5 minutes to reduce liquid and thicken.
- Whisk in the boursin cheese. It is okay to have small lumps and not be smooth.
- Set aside 1 cup shredded mozzarella.
- Whisk in the remaining shredded cheeses 1 cup at a time until the sauce is thick, smooth, and creamy.
- Fold in the cooked pasta and crispy pancetta (reserving a few tbsp for topping).
- Top with the set-aside shredded mozzarella and pancetta. Broil in the oven for 1-3 minutes, until slightly golden.
- Enjoy warm with freshly chopped herbs, such as parsley or basil.
