MAC 'N' CHEESE WITH ROASTED JALAPEñOS AND PANCETTA

Mac 'n' Cheese with Roasted Jalapeños and Pancetta image

Provided by Jaymee Sire

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

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Kosher salt and freshly ground black pepper
8 ounces dry pasta of your choice (choose one with lots of nooks for holding sauce, such as cavatappi, shells or elbow macaroni)
2 cups whole or 2 percent milk
1/2 cup half-and-half
4 ounces pancetta or bacon, diced
2 tablespoons all-purpose flour
3/4 cup shredded white Cheddar
1/2 cup shredded fontina cheese
1/4 cup shredded pecorino or Parmesan
4 ounces cream cheese, cubed
1 to 2 tablespoons canned or homemade chopped roasted jalapeños, depending on desired heat level (see Cook's Note)

Steps:

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.