Great Recipe Experiment 2010 #13
Dec. 29th, 2010 05:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatI made this a couple weeks ago, but I'm finally getting around to posting it.
From Caryl who got it from Felicity
1" thick slice of pancetta (from deli section)
1/2 gal. milk
1 stick butter
6 eggs
flour
garlic powder
onion powder
salt and pepper
Cheese: 2 cups each, grated
hunter sharp
dublin cheddar (black label)
parmiggiano-reggiano
asiago
fontina
I do add others, depending on what looks good. You will also need extra of all your cheeses to put on top when it bakes.
Cook 2 lbs. pasta Cut pancetta into cubes and lightly brown in a pot with a little olive oil. Remove pancetta, leaving drippings. Drop heat to medium low. Add 1 stick butter to same pot and melt. Add 1 cup flour and whisk. Mixture should become one solid ball, if not, add more flour till ball forms. Add 1T garlic powder and 1T onion powder. Add milk in 1/2 cup increments, whisking constantly. Once you get about 3 cups of milk into your roux, start adding handfuls of cheese. Switch between adding milk and cheese. You want a nice creamy texture -you will use the whole 1/2 gal of milk. Add salt, pepper, and other seasonings to taste.
In large bowl or casserole dish, mix cooled pasta with room temp. eggs and pancetta. Pour cheese mixture over pasta and stir all together. Top with more cheese and bake at 350 degrees for 20 minutes. Now you can transfer to crockpot! yum.
Other Seasonings:
cayenne pepper
Italian parsley
thyme
basil
yellow mustard
Variations
I halved the recipe as my crockpot is just not big enough nor do I have enough space to freeze it all. The cheeses I've used in the two times I've made it are: cheddar (regular, extra sharp, 75% fat free, XXX), parmiggiano, fontina, asiago, romano, gouda, shakey cheese, Wegmans' Mexican blend, Wegman's Italian 6 cheese blend
The additional seasonings I've added were worstershire sauce and black pepper.
Rating 4.75 Both pot lucks I took this to had people raving about it. This is going to be a regular when I have to make mac and cheese now.
From Caryl who got it from Felicity
1" thick slice of pancetta (from deli section)
1/2 gal. milk
1 stick butter
6 eggs
flour
garlic powder
onion powder
salt and pepper
Cheese: 2 cups each, grated
hunter sharp
dublin cheddar (black label)
parmiggiano-reggiano
asiago
fontina
I do add others, depending on what looks good. You will also need extra of all your cheeses to put on top when it bakes.
Cook 2 lbs. pasta Cut pancetta into cubes and lightly brown in a pot with a little olive oil. Remove pancetta, leaving drippings. Drop heat to medium low. Add 1 stick butter to same pot and melt. Add 1 cup flour and whisk. Mixture should become one solid ball, if not, add more flour till ball forms. Add 1T garlic powder and 1T onion powder. Add milk in 1/2 cup increments, whisking constantly. Once you get about 3 cups of milk into your roux, start adding handfuls of cheese. Switch between adding milk and cheese. You want a nice creamy texture -you will use the whole 1/2 gal of milk. Add salt, pepper, and other seasonings to taste.
In large bowl or casserole dish, mix cooled pasta with room temp. eggs and pancetta. Pour cheese mixture over pasta and stir all together. Top with more cheese and bake at 350 degrees for 20 minutes. Now you can transfer to crockpot! yum.
Other Seasonings:
cayenne pepper
Italian parsley
thyme
basil
yellow mustard
Variations
I halved the recipe as my crockpot is just not big enough nor do I have enough space to freeze it all. The cheeses I've used in the two times I've made it are: cheddar (regular, extra sharp, 75% fat free, XXX), parmiggiano, fontina, asiago, romano, gouda, shakey cheese, Wegmans' Mexican blend, Wegman's Italian 6 cheese blend
The additional seasonings I've added were worstershire sauce and black pepper.
Rating 4.75 Both pot lucks I took this to had people raving about it. This is going to be a regular when I have to make mac and cheese now.
