0 from 27 votes
Gourmet Mac and Cheese with Gorgonzola and Pancetta
This creamy gourmet mac and cheese recipe with leeks, pancetta, Gorgonzola, Fontina, and Parmesan is an elegant twist on a classic. This recipe is best served soon after it’s made.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 630 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 8 ounces short-cut pasta (such as pipettes or medium shells)
- Kosher salt and freshly-ground black pepper
- 1/2 cup panko breadcrumbs
- 1/4 cup plus 2 tablespoons Parmigiano Reggiano , divided
- 1/2 cup crumbled gorgonzola *
- 2 cups shredded fontina
- 1 cup half and half
- 1-1/2 cups whole milk
- 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 diced pancetta
- 5 tablespoons unsalted butter , divided, plus additional for buttering ramekins or baking dish
- chopped parsley or snipped chives , for garnish
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.
Cup of Yum
Notes
- *Gorgonzola can vary in pungency. Taste your Gorgonzola before adding it to the sauce. If it’s very assertive, add a bit less than the recipe calls for, and adjust to taste.
Nutrition Information
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
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1220IU
(24%)
Vitamin C
2.1mg
(2%)
Calcium
435mg
(44%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 630
% 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.