Pepperjack Baked Mac and Cheese with Pancetta Recipe

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I have came to the conclusion that I will never as good of a cook as my grandmother.  I think I am pretty accepting on that since I am a third of her age but I hope to get there one day.  Every holiday I bring  the same things to our holidays.  I bring corn on the cob and baked mac n cheese.  Not just any baked mac n cheese though.  I bring pepperjack mac n cheese with pancetta.

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Pepperjack Baked Mac n Cheese with Pancetta

Nothing says home cooking like mac n cheese so put a new spin on an old classic with this great Pepperjack Mac N Cheese with Pancetta recipe.  The pepperjack adds a little spice to an old recipe and the pancetta makes it a meal all on its own.

Ingredients

1 pkg. (8 oz.) Ronco elbow macaroni
1-3/4 c. milk
1/3 c. bread crumbs (about three to four pieces of bread)
6 oz. Pepperjack Velveeta, cubed
4 oz Original Velveeta
2.5 tbsp flour
3 tbsp butter
12 oz package of pancetta (you can use the 8 oz pkg but I like mine to have lots of pancetta)
Optional seasonings: 1/2 tsp salt, 1/8 pepper
Directions:
1. Preheat oven to 400 degrees. Prepare a 1 qt baking dish for your mac n cheese.  I use the disposable lasagna dishes during the holidays so that I can easily take to my family’s houses.
2. Cook macaroni as directed on package and drain. Cook pancetta in a skillet with olive oil and set aside on a paper towel.
3. Melt 3 tbsp butter in a large pot. Whisk in flour, stir in milk slowly, and cook, stirring constantly, until flour is completely mixed in.  Add seasonings and cheese, stirring until cheese is melted.
4. Add macaroni, stir well, and transfer to your baking dish.
5. Grind bread crumbs in a food processor or just crumble. Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.
6. Bake at 400°F for 20 minutes. 

 

5.0 from 1 reviews
Pepperjack Baked Mac n Cheese with Pancetta Recipe
Author: 
 
Ingredients
  • 1 pkg. (8 oz.) Ronco elbow macaroni
  • 1-3/4 c. milk
  • ⅓ c. bread crumbs (about three to four pieces of bread)
  • 6 oz. Pepperjack Velveeta, cubed
  • 4 oz Original Velveeta
  • 2.5 tbsp flour
  • 3 tbsp butter
  • 12 oz package of pancetta (you can use the 8 oz pkg but I like mine to have lots of pancetta)
  • Optional seasonings: ½ tsp salt, ⅛ pepper
Instructions
  1. Preheat oven to 400 degrees. Prepare a 1 qt baking dish for your mac n cheese. I use the disposable lasagna dishes during the holidays so that I can easily take to my family's houses.
  2. Cook macaroni as directed on package and drain. Cook pancetta in a skillet with olive oil and set aside on a paper towel.
  3. Melt 3 tbsp butter in a large pot. Whisk in flour, stir in milk slowly, and cook, stirring constantly, until flour is completely mixed in. Add seasonings and cheese, stirring until cheese is melted.
  4. Add macaroni, stir well, and transfer to your baking dish.
  5. Grind bread crumbs in a food processor or just crumble. Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.
  6. Bake at 400°F for 20 minutes.

Comments

  1. There’s not much better than some homemade mac and cheese! I keep hearing about pancetta but have yet to cook with it. I might have to give this a try!

  2. That looks yummy! I wish my daughter would let us be adventurous, but she like pasta and cheese and only “normal” cheeses. LOL

  3. I’ve never heard of pancetta. I didn’t even know there was a Pepperjack Velvetta cheese, but it sounds really good for sure. Since I love Pepperjack cheese and I love Velvetta! This sounds like a good recipe. Thanks for sharing.

    Sorry I missed you at CLC tonight. I had something come up that was unavoidable.

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