Macaroni and cheese with pancetta
I love this recipe!
2 1/2 cups (390g) macaroni
75g pancetta, diced (can substitute bacon)
2 cups (500ml) cream
1 cup (125g) grated Cheddar
2 cups (260g) grated Gruyere
1 cup (100g) grated Parmesan
1 clove garlic, crushed
2 tsp Dijon mustard
1/2 tsp paprika
2 tablespoons snipped fresh chives
Cook macaroni in pan of boiling water until al dente. Drain, cover and keep warm.
Place the pancetta in a large pan and cook over a high heat until browned and slightly crisp. Drain on paper towel, and set aside.
Reduce the heat to medium, stir in the cream, and bring to a simmer. Add the cheese, garlic, mustard and paprika and stir for approx 5 minutes until all cheese melted and sauce has thickened.
Add the macaroni and pancetta, stir for 1 minute until heated through. Stir in the chives and serve.
Serves 4.
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