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1
Preheat oven to 350F (180C).
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2
Melt butter in large pot over low heat.
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3
In a separate pan, begin cooking pancetta over low heat.
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4
The intention is to cook the pancetta about 75% before removing from heat.
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5
In another large pot, boil water for pasta.
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6
Add pasta and cook according to directions on package as soon as water is boiling.
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7
Add flour in slowly while stirring constantly, to ensure thick blend with few/no chunks.
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8
Add in cheddar cheese and turn heat up to medium.
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9
Stir until almost all cheddar has been melted and blended into the mixture.
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10
Add in brie cheese, continue stirring, until mixture is consistent.
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11
Add in parmesan cheese (or parmesan/romano blend) while continuing to stir.
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12
Add in milk slowly until desired consistency is reached (at this point, the mixture might seem almost solid.
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13
You want it to be a very thick liquid that you can pour onto the pasta.
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14
Add ipa to the mixture.
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15
Add 75% cooked pancetta to the mixture.
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16
Pour cooked noodles into a large baking pan.
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17
Spread evenly.
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18
Pour cheese/pancetta mixture over the noodles, ensuring a relatively even spread (this should be easy/it should settle almost evenly if consistency is correct/enough milk was added).
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19
Sprinkle breadcrumbs over top of the macaroni in the pan.
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20
Cover all surface area with a thin coating of breadcrumbs, and press down using your hands to ensure the grease from the pasta/cheese mixture covers the breadcrumbs.
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21
Sprinkle paprika and rosemary over the top of the breadcrumbs.
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22
Bake in the oven for 45 minutes, checking every 10 minutes or so to ensure that breadcrumbs are cooking correctly/not burning (will burn if not sufficiently coated in grease).
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23
Let cool for about 5 minutes after removing from the oven.
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24
Serve plain, with hot sauce, or other sauce of your choosing.
