Shelly's Recipe

MIAMI MACARONI & CHEESE

Category: Pasta - Baked

1 1/2 pounds rotelli pasta
2 cups pancetta, diced 1/4 inch
3 cups (approximately 12 ounces) Wisconsin Fontina Cheese, cut into 1/4 inch cubes and chilled
2 cups (approximately 8 ounces) Wisconsin Parmesan Cheese, finely grated
1 1/2 quart Heavy Cream
2 1/2 cups Milk
3/4 loaf baguette (dry)
8 ounces (approximately 1 cup) unsalted Butter, to taste
Salt to taste
Black pepper

Preheat oven to 375F. On baking sheet, cook pancetta for 6-8 minutes or until just crispy. Drain grease and set aside.

Crush and crumble baguette (you may use a food processor), until semi-fine to make bread crumbs. In large saute pan, melt Butter over medium heat. Add bread crumbs and toast (tossing), until golden brown. Set aside.

Cook pasta until al dente, cool and set aside in large mixing bowl.

In hot saucepot add Heavy Cream and bring to a boil. Simmer and reduce by 1/3. Slowly whisk in 1 1/4 cups of the Parmesan and pancetta. Continue reducing slightly until consistency is thick and creamy.

In large mixing bowl with pasta, add the Cream Mixture along with the Fontina Cheese. Toss quickly and season with salt and pepper to taste. Pour Mixture into lightly buttered individual casserole baking dishes (5-6 ounce dishes). Top with breadcrumbs and remaining Parmesan Cheese. Bake in oven for 12-15 minutes. Remove and serve hot.

You may also use one large casserole dish for this recipe.