Not Your Momma’s & Cheese

Not Your Momma’s & Cheese

Not Your Momma’s & Cheese

Yield: Serves 8-12


1 lb. elbow macaroni
2 Tbsp. extra virgin olive oil
4 oz. pancetta, diced
1 med. yellow onion, minced
4 each bay leaves
1 tsp. red pepper flakes
1 cup white wine
6 cups whole milk
8 oz. sharp Cheddar cheese, grated
8 oz. Gouda cheese, grated
6 oz. Gruyère cheese, grated
½ cup all-purpose flour
1 ½ cups panko bread crumbs|
2 oz. unsalted butter, softened
¼ cup Italian parsley, chopped



Oven Temperature: 500-530 degrees

  1. Cook the macaroni according to package directions in well salted boiling water until al dente. Drain and set aside.

Flame Height: 4

  1. Add olive oil to a large sauté pan and place in the center of the oven for a minute or two. Add the pancetta and cook until it is a bit crispy, about 2 minutes. Add onions, bay leaves, pepper flakes and wine and cook until onions have softened and the wine has reduced by half. Remove from oven and set aside.
  2. In a large pot on top of the stove, heat the milk slowly to just under a boil. Toss the cheeses in a bowl with the flour to coat and then slowly add them to the milk, stirring until completely melted. Add the reserved wine mixture and then the macaroni, stirring well to combine.
  3. Pour all into a buttered cazuela or similar large oven-safe baking dish. In a small bowl, combine the breadcrumbs, butter and parsley and then crumble it over the macaroni.

Flame Height: OFF

  1. Bake in the center of the oven, rotating the dish 180 degrees as needed until cheese sauce is bubbling and topping is nicely browned, about 6-8 minutes. If topping begins to get too dark, loosely tent with foil.
  2. Remove from the oven and serve.

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