Championship Roasted Jalapeño and Pancetta Four-Cheese Macaroni

Championship Roasted Jalapeño and Pancetta Four-Cheese Macaroni

prep time

minutes
cook time

minute
servings
8 to 10

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.


I made this for my wife and it was one of the best mac and cheeses we've ever had. The heat of the jalapeno and the smokiness of the pancetta really compliment all that gooey cheese. Get the pre-grated cheese to save time (and your wrists!) 
posted by neil.kloppenborg on 4/29/2016

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