SPICY MAC AND CHEESE WITH PANCETTA

SPICY MAC AND CHEESE WITH PANCETTA image

Categories Pasta

Yield 10 people

Number Of Ingredients 13

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2-3 tablespoons olive oil
18 oz. pancetta, chopped
1 large onion, diced
8 oz. mixed mushrooms
1 large can diced, fire-roasted tomatoes (28 oz)
4 cloves garlic, minced
1 healthy tsp. crushed red pepper
1 box macaroni elbows
2 cups cheese: I used a mix of shredded asiago, parmigiano reggiano, and pecorino romano, and diced mozzeralla. Use pepper jack or similar if you want a bit more kick
One cup of bread crumbs (I used panko)
2 cups heavy cream
1/2 tsp. fresh grated nutmeg
4 tbsp butter

Steps:

Saute onion in olive oil for about five minutes. Add pancetta and cook on medium heat for about five minutes. Add garlic, red pepper, and mushrooms and cook on medium low heat for about five minutes. Add one large can (28 oz.) diced tomatoes. Let simmer for about 15 minutes stirring occasionally. Preheat oven to 350 degrees. Butter bottom and sides of two 11" x 7" casserole dishes Cook pasta al dente. While pasta is cooking, shred cheeses and mix 1 cup with the bread crumbs. Coat the buttered casserole dishes with the cheese/bread crumb mixture. Save some cheese/breadcrumb mixture to top the casseroles before putting into oven. Drain pasta, and mix with the vegetable and cheeses in a large bowl. Add cream and stir well. Pour into casserole dishes and top with remaining cheese and breadcrumb mixture. Dot with remaining butter. Bake at 350 for about 30 minutes. I turned up the heat to 450 for the last ten minutes, then took out of oven and tented with foil, letting it rest for 10 minutes before serving. The key is to keep an eye on the dish during cooking so you don't dry it out.