Elevate dinner with this smoked gouda mac and cheese with pancetta recipe. Elbow noodles pair up with gouda cheese, garlic, pancetta or bacon, shallots, and more. You can enjoy this grown up mac and cheese as a side dish or as the main dish.
Bring 4 cups of salted water to a boil. Boil the elbow noodles al dente. Drain and set aside.
In the meantime heat a deep frying pan over medium high heat.
Once hot, add the olive oil and swirl to coat. Add in the pancetta and cook for 5 minutes.
Preheat the oven to 400 degrees F.
Remove the pancetta from the pan and set aside. * Do not drain the frying pan*. Add the butter and melt. Once melted, add in the minced garlic and shallot and sauté for two minutes. Next, whisk in the flour and cook for one minute.
Alternate incorporating the heavy cream and milk slowly ¼ cup at a time. Whisk well and cook for 5 minutes to thicken. Then stir in the cheese. Turn off the heat and stir until the cheese is melted and the sauce is smooth.
Combine noodles, cheese sauce, and pancetta in a large bowl. Stir well.
Pour macaroni and cheese into a 9x13” casserole dish.
Add fried onions to the food processor and pulse 5 to 6 times. Add to a bowl and pour in the melted butter. Add in truffle salt and red pepper flakes. Stir with a fork until combined.
Evenly spread crumb mixture over the top of the macaroni.
Place the casserole dish into the oven on the center rack and bake for 20 minutes. Serve in bowls.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.