Italian Flag Mac and Cheese
1/2 lb. pasta, any cut
1/8 c. pancetta, cubed
1/2 yellow onion, grated
2 tbsp. flour
1 c. milk
1/2 c. chicken stock
1/2 c. provolone cheese
1/2 c. parmiggiano reggiano cheese
1 c. mozzarella cheese
6 sun dried tomatoes, chopped
10 basil leaves, torn
Pinch crushed red pepper flakes
Pinch oregano
Salt and pepper
1/2 cup Italian style bread crumbs
Cook pasta according to directions, drain, and set aside.
In a large skillet, cook pancetta over medium-high until fat is rendered out. Grate in onion, and sprinkle in flour. Whisk to cook flour. Add in the milk and stock, bring to a low bubble. When thickened, add in cheeses, stirring. Turn heat to low. Add in tomatoes, basil, and season.
Pour into ramekins, and sprinkle with bread crumbs. Bake at 400 for 15 minutes, or until browned on top.
Pour into ramekins, and sprinkle with bread crumbs. Bake at 400 for 15 minutes, or until browned on top.
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