11.6.13

Pancetta & Prosciutto Mac & Cheese{Southern Version}

I may have a slight addiction to bacon and ham, in any form. And two of my favorites are these lovely Italian styles. I sometimes buy them and just throw them in the saute pan with a little bourbon and apricot jelly and call it dinner. Obviously a lot of work goes into meals around here.

But seriously, pancetta wrapped pretzels, biscuits stuffed with goat cheese and prosciutto, brie with pancetta and prosciutto and maple pumpkin butter wrapped in puff pastry...the combinations are endless.

And since I am a proper Southern lady, I adore me some mac and cheese and decided to try out this combo of two of my favorite regional flavors.

and yes, it was a winner. And I will start this by saying, the first time I made it...I was somewhat ambivalent towards it. My hubs really liked it. So the second time I made it(which was what I will reference as "The Tuscan" version), I made changes that made me fall in love. And so I adapted it for the purpose of sharing with you guys.


1 pound pasta 
 8 oz shredded yellow cheddar(reserving a small handful)
8 oz white cheddar(reserving a small handful)
1/4 lb pancetta (thinly sliced)
1/4 lb prosciutto
1 cup heavy cream
salt/pepper to taste

 Chop the pancetta and prosciutto and saute until crispy, (I added a little olive oil and then patted them dry to remove any excess oil after cooking) set aside.Boil the pasta to al dente(if you overcook it will turn to mush in the baking process.) Drain and place in a separate bowl while you make the sauce. In the pan, on medium heat, heat the cream up, slowly adding the cheeses and diligently whisking to create a sauce. Once it has thickened up, add in the pasta, continuously stirring to coat. Toss in the pancetta and prosciutto, stirring to mix thoroughly. Place in a baking dish, top with the remaining cheeses and bake for 15-20 minutes at 350.

notes***This is the original one I made, and I didn't saute the meats, yeah...I don't recommend that. and the second time I used shell pasta, it just seems to hold the sauce better. In a few weeks I will share the Tuscan version, it was an accident, I actually hadn't set out to make it, Wiki came home with ingredients I normally wouldn't use and let's just say.."Happy Accident" 

And if you like this, you'd probably love my pancetta and prosciutto bourbon and goat cheese pizza, check it out here.

Linking up with

6 comments:

  1. Seriously!! This looks AMAZING! Pasta usually goes straight to my booty but now that I am training for a 1/2 marathon I might be able to eat pasta again and this will be the first recipe I try! So yum!

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  2. I loveeee mac n cheese. Any kind of way. It's one of the best foods (probably because it has cheese and I love cheese, ha). Thanks for linking up with us!

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  3. I am sitting in my office right now... starving for this!!! Looks and sounds amazing!!!!

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  4. OH MY GOODNESS I Love this. So much cheese. Thanks for sharing it.

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