9 September 2011
Pancetta-Chive Mac & Cheese: When You Just Need the Mac
Last night, I just needed some mac & cheese. The need came over me suddenly, and without warning. But it was there, and I had to satisfy it.
A stop at Trader Joe’s on my way home from work and a quick Google (Alton Brown to the rescue) gave me everything I needed to make something amazing.
I used a modified version of this Baked Macaroni and Cheese recipe from Alton with a few modifications:
- I used corn starch instead of flour (I didn’t have flour, but I’d use it next time — the texture wasn’t right).
- I used finely diced pancetta instead of onion, but you could absolutely use both. I just didn’t have any onion. But I would definitely add the pancetta! Totally worth it.
- I added chives to the cheese sauce. Just because. Chives are always a good idea.
- I used a cheddar/gruyere combo instead of straight cheddar. Again, I’d recommend this.
- I used regular bread crumbs instead of panko. Use panko. I didn’t like the regular.
- I skipped the powdered mustard. I don’t know what this would add (more of a tangy flavor, I’d guess), but go ahead and use it if you have it.
- I used orecchiette instead of elbow mac. RECOMMEND. I love the shape and texture of orecchiette.
The result?
Oh, just this lil dish.
Overall, this is an amazing recipe! Alton usually knows what he’s doing. But it was so rich and heavy! I could only eat a small portion before I felt like I was going to explode.
The pancetta and cheddar/gruyere combo created a to-die-for flavor that most mac and cheese lacks. It had depth, complexity, and a hint of smokiness. Perfect for a dank, damp day where you just need comfort carbs.
Like I mentioned above, if I made this again, I would definitely use flour rather than corn starch, cut wayyyy back on the bread crumbs (and use panko), and keep all my other modifications.
So, what are you waiting for?! Perfect weekend cooking project!
