Miami Macaroni and Cheese

Miami Macaroni and Cheese

prep time

minutes
cook time

minute
servings
12

Ingredients









Cooking Instructions

1

Heat oven to 375°F. On a baking sheet with sides, cook the pancetta for 6 to 8 minutes or until just crispy. Drain the grease and set aside.


2

Crush and crumble the baguette (you may use a food processor), until semi-fine, to make bread crumbs. In a large sauté pan, melt the butter over medium heat. Add the bread crumbs and toast (tossing), until golden brown. Set aside.


3

Cook the pasta until al dente, cool, and set aside in a large mixing bowl.


4

In a hot saucepot, add heavy cream and bring to a boil. Simmer and reduce by one-third. Slowly whisk in 1 1/4 cups of the parmesan and pancetta. Continue reducing slightly until the consistency is thick and creamy.


5

In the large mixing bowl with the pasta, add the cream mixture along with the fontina. Toss quickly and season with salt and pepper to taste. Pour the mixture into lightly buttered individual casserole baking dishes (5- to 6-ounce dishes). Top with the bread crumbs and remaining parmesan. Bake for 12 to 15 minutes. Remove and serve hot.


6

Note: You may also use one large casserole dish for this recipe.


Ingredients









Cooking Instructions

1

Heat oven to 375°F. On a baking sheet with sides, cook the pancetta for 6 to 8 minutes or until just crispy. Drain the grease and set aside.


2

Crush and crumble the baguette (you may use a food processor), until semi-fine, to make bread crumbs. In a large sauté pan, melt the butter over medium heat. Add the bread crumbs and toast (tossing), until golden brown. Set aside.


3

Cook the pasta until al dente, cool, and set aside in a large mixing bowl.


4

In a hot saucepot, add heavy cream and bring to a boil. Simmer and reduce by one-third. Slowly whisk in 1 1/4 cups of the parmesan and pancetta. Continue reducing slightly until the consistency is thick and creamy.


5

In the large mixing bowl with the pasta, add the cream mixture along with the fontina. Toss quickly and season with salt and pepper to taste. Pour the mixture into lightly buttered individual casserole baking dishes (5- to 6-ounce dishes). Top with the bread crumbs and remaining parmesan. Bake for 12 to 15 minutes. Remove and serve hot.


6

Note: You may also use one large casserole dish for this recipe.


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