Creamy Pancetta, Leek + Pea Macaroni and Cheese

By vealam

Ingredients

• 12 ounce Ridged Macaroni Noodles
• 5 ounces Pancetta, diced small
• 1 Leek {light green part only}, quartered and sliced
• 3 cloves Fresh Garlic, minced
• 1 tablespoon Butter
• 3 tablespoons All Purpose Flour
• 1 cup Low-Sodium Chicken Broth
• 3/4 cup Half and Half
• 1/4 cup Cream Cheese
• 1-1/4 cup Fontina Cheese, freshly grated
• 1-1/4 cup Mozzarella Cheese, freshly grated
• 1/2 cup Parmesan Cheese
• 3/4 cup Petite Green Peas
• 1/4 teaspoon Coarse Black Pepper
• Kosher Salt to taste

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from simplyscratch.com

Preparation

Step 1

Bring a pot of water to boil. Season with Kosher salt and cook the pasta as directed on package. Meanwhile I start the cheesy sauce. If the noodles are done before the sauce, drain into a colander and keep tossing the pasta every so often as the sauce finishes so it doesn't form a huge pasta clump.

Meanwhile; in a cold skillet add the diced pancetta and heat over medium, stirring occasionally until crispy. Remove the crispy pancetta with a slotted spoon to a paper towel lined plate.

Add the sliced leeks to the pan with the remaining pancetta fat. Cook over medium heat until softened. Add in the minced garlic and cook for 1 to 2 minutes.

Next add in the tablespoon of butter, sprinkle in the flour and whisk until the flour is absorbed into the fat. Cook for a minute or two.

While whisking, pour in the chicken broth and half & half. Once the sauce has thickened a bit, add in the cream cheese and whisk until smooth. Add in the grated Fontina, mozzarella and Parmesan cheese and stir until smooth and cheesy. Season with black pepper.

Add in the cooked pasta, peas and half of the pancetta. Stir, taste and check for seasonings {I added a few pinches of kosher salt}.

Serve up in bowls with a sprinkle of the remaining crispy pancetta.

Enjoy!