I love everything about fall; the leaves changing colour, cozy sweaters, sipping hot chocolate and warm comfort food. Homemade macaroni and cheese is one of my favorites, and adding a bit of pancetta makes it even better. I think aged cheddar works best, since it’s the main ingredient. When you’re making recipes with very few ingredients, you should try to pick the best quality ingredients you can so that the flavours really shine through.
Grate 1 1/2 – 2 cups of aged cheddar, and chop 1 lb of pancetta. Set aside.
Heat a tablespoon of oil in a saucepan. Add two crushed cloves of garlic, cook for one minute then add the chopped pancetta. Cook for two minutes, and add a tablespoon on flour to thicken.
Slowly add 1/2 cup of cream and 2 tsp of mustard (I like Dijon) to the pan and mix thoroughly. Add the grated cheddar bit by bit and mix to incorporate into the sauce, fully melting the cheese. If the sauce is a bit thick add a bit more cream. Season the sauce to taste with salt and pepper.
Add the macaroni to the pan mixing to coat the pasta evenly. Serve immediately.
Best enjoyed with your favorite beer while wrapped up on the couch in a cozy blanket and watching a movie. (Bonus points if it’s a “cheesy” movie). 😉