Gourmet Mac and Cheese with Gorgonzola and Pancetta
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
630 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian-American Fussion
Gourmet Mac and Cheese with Gorgonzola and Pancetta
Description
The recipe starts with cooking pasta until just al dente, reserving some pasta water. Pancetta is cooked to render fat and slightly crisp. Leeks are then sautéed in the pancetta fat, first softened and then caramelized over low heat for about 20 minutes to develop sweetness. Flour is stirred in to form a roux, then milk and half-and-half are added incrementally, stirring to make a creamy sauce. Gorgonzola, fontina, and parmesan cheeses are added, melted into the sauce and combined with the pasta. The mixture is then transferred to a buttered baking dish or individual ramekins, topped with a mixture of panko breadcrumbs, melted butter, and parmesan, and baked until bubbling and golden.
The gorgonzola contributes a distinct pungency balanced by the creaminess of fontina and richness of parmesan. The pancetta adds a salty, smoky bite, while the caramelized leeks provide a subtle sweetness. The panko topping delivers a crisp contrast to the creamy pasta below.
This dish makes an elevated comfort food side or main course suitable for special meals or when a richer take on mac and cheese is desired.
Tasting the gorgonzola before use is recommended to adjust its amount based on its sharpness, avoiding an overpowering flavor.
Ingredients
- 8 ounces pasta such as pipettes or medium shells, short-cut
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan Cheese divided, plus 2 tablespoons Parmigiano Reggiano
- 1/2 cup gorgonzola cheese crumbled
- 2 cups fontina cheese shredded
- 1 cup half and half
- 1-1/2 cups milk whole
- 3 tablespoons all-purpose flour
- 1 large leek (white and light green parts only), washed thoroughly and cut into 1/4-inch slices
- 4 ounces pancetta diced
- 5 tablespoons butter divided, plus additional for buttering ramekins or baking dish, unsalted
- parsley for garnish, or chives, chopped or snipped
Instructions
- Preheat oven to 400 degrees F with rack in middle position. Butter a 2-1/2 quart gratin or baking dish, or six, 10-ounce ramekins. Place on a baking sheet and set aside.
- Mix Panko, 1 tablespoon melted butter, 2 tablespoons Parmigiano Reggiano, and a pinch of salt and pepper in a small bowl. Set aside.
- Cook pasta to "al-dente" in a large pot of salted boiling water. Reserve 1 cup of the pasta water before draining well.
- While bringing your pasta water to a boil, melt 4 tablespoons of butter in a large, heavy-bottomed pot until foaming subsides. Add pancetta and cook over medium-high heat until fat is rendered and pancetta is just beginning to crisp.
- Add leeks, 1/2 teaspoon each kosher salt and black pepper to the pot. Cook until leeks are softened, about 5 minutes. Reduce heat and continue cooking, stirring often, until leeks are very soft and caramelized, about 15 minutes longer. Stir in flour and cook for 1 minute. Add milk and half and half, stirring until sauce is smooth and thickened, about 3 minutes. Whisk in Fontina, Gorgonzola, and 1/4 cup Parmigiano Reggiano. Season to taste with additional salt and pepper.
- Add cooked pasta to the cheese sauce, stirring until well combined. Stir in enough pasta water to make the sauce creamy, but not thin and watery (I usually add about 1/4 cup). Transfer pasta to prepared baking dishes and top with breadcrumb mixture.
- Bake 15-20 minutes, until sauce is bubbly and breadcrumbs are toasted. Sprinkle with parsley or chives, if desired, and serve hot.
Notes
- Taste the gorgonzola cheese before adding; reduce amount if it is very pungent for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 0.1666recipe | |
| Calories | 630kcal | 32% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 115mg | 38% |
| Sodium | 743mg | 31% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 435mg | 44% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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