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Gourmet Macaroni & Cheese

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Gourmet Macaroni and Cheese
2008-07-25 Main Dish
4 98

This upscale pasta mixture contains pancetta, asparagus, and various cheeses in the sauce, and is topped with more cheese and bread crumbs.

  • Servings: 8


16 oz Elbow Macaroni
6 oz Pancetta, cut into thin strips
½ lb Asparagus
3 Tbsp Butter
¼ cup Flour
2 cup Half & Half or Light Cream
½ tsp Salt
½ tsp Pepper
½ tsp Cayenne
½ tsp Dry Mustard
8 oz Shredded Cheddar
8 oz Shredded Italian-blend Cheese
¼ cup Italian-style Bread Crumbs


Preheat oven to 375; cook macaroni in large pot of boiling water until al dente; drain and set aside. Heat a large saucepan over medium heat, add pancetta and cook through. Chop asparagus into bite-size pieces; add to pan. Sprinkle mixture in pan with flour; cook and stir for 2-3 minutes. Add half and half, salt, pepper, cayenne, mustard and 1 1/2 cups of each cheese. Lower heat and stir until cheese is melted and mixture thickens slightly. Combine macaroni and cheese sauce; spread mixture into a 13x9x2" baking dish. Mix remaining cheese with bread crumbs and sprinkle over top of macaroni. Bake for 20 minutes or until top is browned.