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Crispy Smoked Gouda Mac and Cheese with Pancetta Crust

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A rich and creamy mac and cheese featuring smoky gouda and a crispy pancetta crust, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 12 ounces elbow macaroni (340 grams)
  • 8 ounces smoked gouda cheese, shredded (225 grams)
  • 4 ounces sharp white cheddar cheese, shredded (115 grams)
  • 4 tablespoons unsalted butter, divided (56 grams)
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk, warmed (720 ml)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 6 ounces pancetta, diced (170 grams)
  • 1/2 cup panko breadcrumbs (50 grams)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
  3. While pasta cooks, heat a frying pan over medium heat. Add 6 ounces (170 grams) diced pancetta and cook for 5-7 minutes until crispy. Use a slotted spoon to transfer pancetta to a paper towel-lined plate to drain excess fat.
  4. In a medium saucepan, melt 2 tablespoons (28 grams) of butter over medium heat. Whisk in 1/4 cup (30 grams) all-purpose flour and cook for about 1 minute to form a roux.
  5. Slowly whisk in 3 cups (720 ml) of warm whole milk. Keep stirring until the mixture thickens and bubbles gently, about 5-7 minutes.
  6. Turn heat to low. Add 8 ounces (225 grams) shredded smoked gouda and 4 ounces (115 grams) shredded sharp white cheddar, stirring until melted and smooth. Mix in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper to taste.
  7. Transfer drained macaroni to the saucepan and stir gently to coat evenly.
  8. Pour mac and cheese mixture into your oven-safe baking dish. In a small bowl, mix 1/2 cup (50 grams) panko breadcrumbs with the reserved 2 tablespoons (28 grams) melted butter and the crispy pancetta pieces. Sprinkle evenly over the top.
  9. Bake in the preheated oven for 20-25 minutes until bubbly and golden brown.
  10. Let cool for 5 minutes before sprinkling with fresh parsley if desired. Serve warm.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Resting the dish for 5 minutes after baking helps the sauce thicken and makes serving easier. For a vegetarian option, omit pancetta and add extra panko with smoked paprika. Use gluten-free flour, pasta, and panko for gluten-free adaptation. Shredding cheese fresh improves melt and texture.

Nutrition

Keywords: mac and cheese, smoked gouda, pancetta, crispy crust, comfort food, cheesy pasta, easy dinner

Find it online: https://siennaspoon.com/crispy-smoked-gouda-mac-and-cheese-with-pancetta-crust-easy-recipe/