Spicy Mac and Cheese with Pancetta
Epicurious member Tess Ellis of Washington, D.C, drew inspiration from the ingredients she had on hand to create this eclectic take on a classic comfort food. The savory ingredients add dimension to the creamy dish, while the red pepper flakes add a touch of heat. To achieve a delicious crusty top, she suggests that you “put it under the broiler for a few minutes to give it a nice brown coating.”
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
In a large, deep skillet over moderate heat, heat the oil. Add the pancetta and cook, stirring occasionally, for 3 minutes. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, red pepper flakes, and mushrooms and sauté, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until thickened, about 15 minutes.
Step 2
Position a rack in the middle of the oven and preheat the oven to 400°F. Butter the bottom and sides of a 2 1/2-quart baking dish.
Step 3
Meanwhile, in a large pot of boiling salted water, cook the pasta until tender. Drain well and return it to the pot it was cooked in. Add the mushroom-pancetta sauce, cream, and mozzarella and toss to combine. Transfer the pasta to the prepared baking dish, cover with foil, and bake until bubbling and beginning to brown, 20 to 25 minutes.
Step 4
While the pasta is baking, in a small bowl, combine the butter with the bread crumbs and cheeses and stir to combine.
Step 5
After the 20 to 25 minutes baking time, sprinkle the bread-crumb mixture on top of the pasta, making sure to cover the entire surface. Return the pasta to the oven and bake, uncovered, an additional 5 to 10 minutes. Let the mac and cheese stand 15 minutes before serving.
