Pancetta and Vodka Mac&Cheese
Pancetta and Vodka Mac&Cheese
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Pancetta and Vodka Mac&Cheese

20 MIN
20 MIN
4 to 6 servings



  1. In a large pot of salted boiling water, cook the pasta al dente. Drain, oil lightly and set aside.
  2. In a small non-stick skillet, brown the pancetta until crispy. Drain on paper towels and set aside.
  3. In the same pot that was used to cook the pasta, melt the butter with the tomato paste. Add the flour, stir and cook for 1 minute. Add the milk and cream and bring to a boil. Season with salt and pepper. Stir in the cheese and melt, stirring with a whisk. Add the macaroni and simmer for 2 minutes over medium-low heat. Add the vodka, spices and three quarters of the pancetta. Adjust the seasoning. To serve, top with the remaining pancetta.


  1. loved it! but be forewarned that this dish is an the heavy size (but makes great winter comfort food). I didn't add the vodka and replaced the Parmigiano Reggiano in the recipe for an aged smoked cheddar (gave the mac and cheese an amazing smoky flavour). Recipe was a huge success with dinner guests.

  2. Great comfort food! I modified the recipe a bit by using 1 lb of macaroni and lowered the fat content by using 11/2 cups each of 1% milk and 5% cream.

  3. Nope. Have tried many of the recipes and this one was just too cheesy, liquidy and the addition of the Parmesan was not required. Did not add the vodka for the kids....they did not approve. Won't be making this again - maybe will try the other mac & cheese recipe.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.