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1
Preheat the oven to 350 degrees F.
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2
Boil pasta in a large pot of salted water until al dente.
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3
Pour into a buttered 2-quart casserole dish or 9x13 inch baking pan.
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4
While pasta is cooking, add the diced pancetta to a 5-quart sauce pan.
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5
Stir until brown and remove to a paper towel-lined plate to drain.
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6
Discard most of the fat that rendered from the pancetta and add the butter to the pan.
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7
Allow the butter to melt before adding flour.
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8
Whisk together butter and flour until it forms a loose paste or roux.
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9
Season with salt and pepper.
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10
Remember the cheese is salty as well so only a little salt is needed, if any.
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11
Allow the roux to cook to remove the raw flour taste, about 2 minutes.
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12
Be careful not to let it burn.
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13
Slowly add in the milk, about 1/2 cup to 1 cup at a time.
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14
Let the milk and roux mixture thicken before adding more.
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15
When all the milk has been added and the mixture coats the spoon, add the cheese a few handfuls at a time until it is all melted.
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16
When completely combined, stir in the pancetta.
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17
Pour the cheese sauce on top of the pasta and stir to combine.
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18
Top with homemade bread crumbs and bake for 30 minutes, until cheese is bubbling and crumbs are crisp and dark brown.
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19
Optional: Broil for the last five minutes on high to crisp the breadcrumbs more.
