Grown Up Macaroni and Cheese*

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  1. 1 pound Ditalini pasta, macaroni, or any pasta you'd like
  2. 1/4 cup ( 4 tablespoons ) butter
  3. 4 ounces pancetta, diced
  4. 1/3 cup all purpose flour
  5. 3 cups whole milk
  6. 5 ounces sharp White Cheddar cheese, grated
  7. 5 ounces Gruyere cheese, grated
  8. 3 ounces Gouda cheese, grated
  9. pinch nutmeg
  1. 1 cup panko
  2. 1/3 cup Parmesan cheese, grated
  3. 1/4 chopped fresh Parsley
  1. Ok, let’s get something straight here. I’m not one to say that my recipe is the best I’ve ever had. Even though most of the time it is. Just kidding… kind of. I have to say though, this mac and cheese is unreal. It’s very important to use good quality cheese for this recipe. Come on people, you can do better than that shredded fake yellow Kraft cheddar! Don’t get me wrong, there’s a time and a place to use it, but this recipe isn’t the time. Use the good stuff. Ok, time for mac and cheese. Preheat your oven to 400*F. The first thing you want to do is get your pasta cooking. Make sure you put salt in the water to flavor the pasta. Cook the pasta according to the directions so the pasta is al dente. While that is cooking heat up a deep bottom pan ( I like to use a dutch oven) over medium high heat. Add the diced pancetta and cook for about 3-4 minutes to render the fat and cook it a little bit. Once that looks good take the pancetta out of the pan and put onto another plate, leaving the fat still in the pan. Turn the heat down to medium. To the butter add the flour and whisk together. You’re making a delicious roux (pronounced roo). The roux is what will thicken the cheese sauce. When everything is whisked together and it looks like wet sand add a little bit of milk at a time, whisking vigorously to ensure a lump free sauce. Once all the milk is in there add the nutmeg, Cheddar, Gruyere, and Gouda. Mix together until everything is melted. Turn off the heat. I personally did not need to add anymore salt to this recipe because the cheese is salty, but try it and if you feel like it needs a little salt add it now. Add your cooked pasta and cooked pancetta. Now, this recipe could easily end now and be just decadent but we’re not stopping here. In a separate bowl mix together the panko (if you don’t have panko you can use regular plain breadcrumbs), grated Parmesan, and chopped fresh parsley. Sprinkle on the top of the macaroni and put into the oven. Bake for 30-35 minutes until the top is slightly browned and the sauce is bubbling on the sides. Now you’re ready to serve! Helloooo cheesy goodness goodbye diet.
Everyday Gourmet with Blakely

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Grown Up Macaroni and Cheese*

Categories:Sides Recipes
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  1. Bobby Trates
    Bobby TratesReply
    January 15, 2013 at 8:20 am

    You make the video for this one sweetheart?

  2. Louise Keehn-Bruell
    Louise Keehn-BruellReply
    January 15, 2013 at 8:19 am

    It looks sooo good & always looking for Mac n cheese recipes!

  3. Caroline Lowther
    Caroline LowtherReply
    January 15, 2013 at 8:19 am

    Can you send me some… yummy!

  4. Jennifer Davis-Fox
    Jennifer Davis-FoxReply
    January 15, 2013 at 8:18 am

    Oh how I miss all those carbs sometimes lol looks delicious

  5. GoGo
    January 15, 2013 at 7:21 am

    Nothing but yhr finest!!!!Both recipes are real keepers. I will make your mac-cheese from now on. Love ya gogo

  6. 77Upward
    January 14, 2013 at 5:28 pm

    You cook all these wonderful meals but yet you still look fit. Do you exercise everyday? Your husband and kids must be very fortunate to have a beautiful chef. Please, keep up the good cook. One love.

  7. panchey12
    January 14, 2013 at 5:27 pm

    Midnight snack, here I come!!! hahahaha

  8. Fitange
    January 14, 2013 at 5:26 pm

    Pancetta is awesome and in that Mac n cheese. Omg yummo.

  9. mataypar4
    January 14, 2013 at 5:26 pm

    Yum looks great!!!

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