asiago, fontina, havarti, pecorino romano, pancetta, white truffle oil

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, add the diced pancetta. Cook until crispy, then remove from the skillet and set aside, leaving the drippings in the pan.

Cook the Pancetta

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens and is smooth.

Make the Cheese Sauce

Reduce heat to low and stir in the asiago, fontina, havarti, and pecorino romano cheeses until melted and creamy. Season with salt and black pepper to taste.

Add the Cheeses

Add the cooked macaroni and crispy pancetta to the cheese sauce. Stir well to combine, and then drizzle in the white truffle oil, mixing thoroughly.

Combine Pasta and Sauce

If desired, transfer the mac and cheese to a greased baking dish, sprinkle with breadcrumbs, and bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly and golden on top.

Bake (Optional)

Serve hot, garnished with additional truffle oil if desired.

Serve

truffled mac & cheese

Recipe information

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