Championship Roasted Jalapeño and Pancetta Four-Cheese Macaroni

Championship Roasted Jalapeño and Pancetta Four-Cheese Macaroni

This contest-winning macaroni and cheese is all about the cheese--four Wisconsin favorite Wisconsin varieties, to be specific.

Ingredients













Cooking Instructions

1

Heat oven to 400°F. Place jalapeños on baking sheet and roast about 20 minutes (until charred). Remove and place in resealable plastic bag for 10-15 minutes. Remove peppers from bag, slice in half; remove half of seeds and dice.


2

Fry pancetta in sauté pan until crispy. Remove from pan and drain on paper towel; set aside.


3

In sauté pan, melt 1 tablespoon butter and add diced onions. Cook over low heat until caramelized; remove from pan and set aside.


4

Place whipping cream in saucepan and warm on low heat.


5

Melt 3 tablespoons butter in large sauté pan. Add flour and cook 2-3 minutes, stirring constantly. Gradually whisk in warm heavy whipping cream. Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth. Reduce heat to low. Reserve 1 cup cheddar. Add remaining cheddar and other cheeses to pan; stir to incorporate. Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm.


6

Cook pasta according to package directions in salted boiling water until "al dente." Drain pasta, return to pan and stir in cheese sauce. Pour mixture into buttered 10x15-inch baking dish and sprinkle with reserved cheddar.


7

Melt remaining 1 tablespoon butter. In small bowl, combine with bread crumbs and sprinkle over top of macaroni. Bake 20-25 minutes, until golden brown.


Ingredients













Cooking Instructions

1

Heat oven to 400°F. Place jalapeños on baking sheet and roast about 20 minutes (until charred). Remove and place in resealable plastic bag for 10-15 minutes. Remove peppers from bag, slice in half; remove half of seeds and dice.


2

Fry pancetta in sauté pan until crispy. Remove from pan and drain on paper towel; set aside.


3

In sauté pan, melt 1 tablespoon butter and add diced onions. Cook over low heat until caramelized; remove from pan and set aside.


4

Place whipping cream in saucepan and warm on low heat.


5

Melt 3 tablespoons butter in large sauté pan. Add flour and cook 2-3 minutes, stirring constantly. Gradually whisk in warm heavy whipping cream. Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth. Reduce heat to low. Reserve 1 cup cheddar. Add remaining cheddar and other cheeses to pan; stir to incorporate. Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm.


6

Cook pasta according to package directions in salted boiling water until "al dente." Drain pasta, return to pan and stir in cheese sauce. Pour mixture into buttered 10x15-inch baking dish and sprinkle with reserved cheddar.


7

Melt remaining 1 tablespoon butter. In small bowl, combine with bread crumbs and sprinkle over top of macaroni. Bake 20-25 minutes, until golden brown.


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