Gourmet Mac & Cheese W/ Gorgonzola & Pancetta
Mix Panko breadcrumbs, Parmesan, melted butter, salt, and pepper in a bowl. Set aside.
Sauté pancetta and leeks in butter until leeks are caramelized. Stir in flour and cook for 1 minute.
Add milk and half and half and cook until thickened. Whisk in Fontina, Gorgonzola, and Parmesan.
Stir in pasta cooked to “al dente” and a little of the pasta cooking water, if needed.
Transfer to a gratin baking pan or ramekins. Top with the breadcrumb mixture. Bake until bubbling.
Garnish with chives or parsley and serve hot.
Get the recipe: stripedspatula.com/creamy-gorgonzola-macaroni-and-cheese/
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