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1
Preheat oven to 400 F. Place a large pot of water over high heat and cover the pot.
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2
Roll up the pancetta slices and slice them into strips with a sharp knife.
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3
In a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3-4 minutes.
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4
Then drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir.
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5
Remove the cooked pancetta from the pan and allow it to drain on a paper towel and set aside.
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6
In a medium sized saucepan over medium heat, melt the butter.
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7
When the butter has melted, whisk in the 4 tablespoons of flour.
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8
Continue to cook and whisk the flour for about 30 seconds.
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9
Add the rosemary and continue to cook for another 30 seconds.
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10
Slowly pour in the warmed milk and half-and-half and continue to whisk continuously so that there are no lumps.
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11
Allow the sauce to come to a simmer, stirring constantly.
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12
While waiting for the sauce to simmer, liberally salt the pot of boiling water.
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13
Add the pasta to the water and cook for about a minute less than package directions.
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14
When the sauce has come to a simmer, stir in the 6 ounces of gouda and the fontina cheese until melted and the sauce is smooth.
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15
Remove from heat and stir in about 1 tablespoon of balsamic vinegar, or more if you want a more pronounced flavor.
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16
Season with salt and pepper to taste.
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17
Drain the cooked pasta and stir it into the cheese sauce until combined.
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18
Pour the macaroni mixture into a medium sized baking dish (something like a 9x9 dish) and sprinkle the top with half of the smoked gouda.
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19
Top with the cooked pancetta and then the remaining smoked gouda.
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20
Bake for 15 to 20 minutes, or until the topping is crisp and the cheese is bubbly.
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21
If the pancetta starts to get too dark, cover with a piece of aluminum foil.
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22
Serve hot.
