Grown-Up Mac & Cheese

1. 1

   Heat covered 4-quart saucepan of salted water to boiling on high.

2. 2

   Add pasta and cook as label directs.

3. 3

   Meanwhile, preheat broiler.

4. 4

   In 3-quart saucepan, cook pancetta on medium 5 minutes or until browned; with slotted spoon, transfer pancetta to paper towels to drain.

5. 5

   Add enough oil to drippings in pan to equal 1 tablespoon; whisk in flour and cook 30 seconds, whisking constantly.

6. 6

   Gradually whisk in milk and heat to boiling on medium-high, stirring frequently.

7. 7

   Boil 1 minute, stirring.

8. 8

   Remove saucepan from heat; stir in Fontina cheese, 1/4 cup Romano cheese, and 1/4 teaspoon freshly ground pepper until cheese melts.

9. 9

   In cup, combine remaining Romano with panko.

10. 10

    Drain pasta well.

11. 11

    Stir pasta and pancetta into cheese mixture until evenly coated.

12. 12

    Spoon mixture into 4-cup shallow gratin dish or 9-inch pie plate.

13. 13

    Sprinkle with panko mixture.

14. 14

    Place dish on rack in bottom third of oven and broil 3 to 6 minutes or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.