I’ve been thinking a lot about food recently. Or at least a lot more than usual. Triggered into action by a few meals I've been craving, I've spent days mulling over recipes and how they take shape.
When you cook it feels like it’s all about the moment – the ingredients available, the kitchen you’re using, and even the mood you’re in dictate whether you make a good meal.
The inspiration for your cooking – whether it’s a recipe in your head or a reliable favorite from your cookbook of choice – will have been born in similar circumstances too; influenced by the ingredients, surroundings, and mood of its inventor. There’s a unique story to be told about every recipe in the world and asking about, recollecting, or reading that story could bring a whole new flavor to your dish.
From Ripailles to Polpo, The Good Life to Leon, books that capture and share these stories can rouse your heart, soul, and palette. You will want to recreate the writers’ food world, bringing the farmhouses of the Ardèche, the street cafes of Venice, or simply any Southern family's kitchen to life on your stove.
To get the most out of a recipe you have to feel it, it needs to stimulate all your senses, instincts, and emotions so you’re excited to cook. There’s no doubt the story of a recipe is an essential part of that. And so I was led to a – somewhat obvious – epiphany. Recipes shouldn’t just be written by cooks. They should be written by storytellers.
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.
