Pancetta and Vodka Mac&Cheese

Name: Pancetta and Vodka Mac&Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 375 g (¾ lb) cut macaroni; 125 g (¼ lb) diced pancetta; 60 ml (¼ cup) butter; 45 ml (3 tbsp) tomato paste; 60 ml (¼ cup) unbleached all-purpose flour; 500 ml (2 cups) milk; 250 ml (1 cup) table cream (15 %); 375 ml (1 ½ cup) grated cheddar cheese; 125 ml (½ cup) grated Parmigiano Reggiano cheese; 30 ml (2 tbsp) vodka (optional); 2.5 ml (½ tsp) chili powder; 2.5 ml (½ tsp) paprika; Salt and pepper

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Preparation 20 min
Cooking 20 min
Makes 4 to 6 servings

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Ingredients

- 375 g (¾ lb) cut macaroni
- 125 g (¼ lb) diced pancetta
- 60 ml (¼ cup) butter
- 45 ml (3 tbsp) tomato paste
- 60 ml (¼ cup) unbleached all-purpose flour
- 500 ml (2 cups) milk
- 250 ml (1 cup) table cream (15 %)
- 375 ml (1 ½ cup) grated cheddar cheese
- 125 ml (½ cup) grated Parmigiano Reggiano cheese
- 30 ml (2 tbsp) vodka (optional)
- 2.5 ml (½ tsp) chili powder
- 2.5 ml (½ tsp) paprika
- Salt and pepper

Preparation

- In a large pot of salted boiling water, cook the pasta al dente. Drain, oil lightly and set aside.
- In a small non-stick skillet, brown the pancetta until crispy. Drain on paper towels and set aside.
- 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.

Pancetta and Vodka Mac&Cheese

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Ingredients

Preparation

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