Here, the nostalgic dish of Macaroni and Cheese gets an upgrade so that it can sit proudly on your grown-up table. It hits those creamy, silky notes (goat cheese gets swirled in), it’s endlessly cheesy (thanks to lots of melted Gruyère) and it has a crunchy top (hello there, crisped pancetta). It’s also all made in one pot. Mac and cheese for the win.
In a large saucepan or deep wide skillet, brown ½ pound of diced pancetta. Once crisp, scoop out using a slotted spoon and set aside, leaving the rendered fat in the pan. Ideally, there should be about 3 tablespoons of fat for the roux (if you feel it needs more, add a little butter and melt). Add 3 tablespoons of all-purpose flour and whisk to combine. Cook for a few minutes, stirring constantly.
Slowly whisk in 2 cups of whole milk and 1 cup of heavy cream. Season with salt to taste and add ½ teaspoon of freshly grated nutmeg. Stir constantly until thickened, about 10 minutes. Whisk in 4 ounces of goat cheese and 1 pound of shredded Gruyère cheese, then stir until the cheese melts and becomes a silky sauce.Remove from the heat. Add 1 pound of cooked cavatappi pasta and stir to coat. Serve garnished with the reserved crispy pancetta.
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