Smoked Gouda and Pancetta Mac and Cheese

Prep = 10 min; Inactive = 0  min; Cook = 40 min; 8 servings

Ingredients

• 6 cups chicken stock
• 4 teaspoons of salt
• 1 pound pasta
• 2 1/2 tablespoons of butter
• 2 tablespoons of flour
• 3 cups milk
• 1/4 teaspoon pepper
• 8 oz smoked gouda , grated
• 6 oz pancetta, chopped

Directions

Preheat oven to 375 degrees.

Bring the stock and 1 tablespoon of salt to a boil. Add the pasta and cook, stirring occasionally, until tender (about 8 minutes) stirring occasionally. Drain and reserve.

Render pancetta for about 6 to 8 minutes. Reserve.

Melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly with a whisk, for 2 minutes.  Slowly add the milk while whisking.

Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick (about 8 minutes).

Remove the white sauce from the heat and add 6 oz of the cheese and the pancetta. Continue stirring until the cheese melts.

Lightly grease a casserole dish with the remaining butter.   Pour the cheese sauce and pasta into dish.  Season to taste and sprinkle remaining cheese on top.

Bake 20 minutes.