BROWN BUTTER BASIL TALEGGIO MAC & CHEESE

BROWN BUTTER BASIL TALEGGIO MAC & CHEESE image

Yield 4-6 servings

Number Of Ingredients 14

5 T unsalted butter, divided
1 lb rotini pasta
1/2 C pancetta, cubed
2 Anaheim chiles, diced
10 leaves fresh basil, julienned
4 T flour
3 C whole milk
1 1/2 lb taleggio cheese, cubed
salt and pepper
for Crumb Crust:
4 T butter melted
1 1/4 C panko breadcrumbs
3 T grated Parmesan cheese
1/2 tsp chile powder

Steps:

Preheat oven to 375F, using 1 T of butter, coat an 8x10 baking dish and set aside. In a stockpot, bring 6 qts of salted water to a boil and cook pasta al dente. Meanwhle, in a small skillet over med high heat, saute panceta until brown and crispy. dran and reserve for later use. In a medium sauce pot, over medium heat, melt r4emaining 4 T of butter. When butter starts to foam, add chilies and saute until soft, add basil and saute until basil is crisp and butter is golden brown, whisk in flour until smooth. Stir in milk, lower the heat to medium low, and bring milk to a gentle simmer, season. Remove from heat. Drain pasta and add to milk mixture, stir in cubed cheese and mix until evenly combined and pasta is well coated. Pour the pasta into prepared baking dish, in a small bowl, combine crumb crust mixture, then sprinkle over pasta. Bake for 25-30 minutes