Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2
Cook Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
Make the Cheese Sauce
In a saucepan, heat the heavy cream over medium heat. Gradually stir in the sharp cheddar and Gruyère cheese until melted and smooth. Add the black truffle oil, salt, and black pepper. Stir until well combined.
- 4
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked macaroni, crispy pancetta, and cheese sauce. Mix well until all pasta is evenly coated.
- 5
Bake (Optional)
If using breadcrumbs, transfer the mac and cheese to a greased baking dish, top with breadcrumbs, and bake in a preheated oven at 350°F (175°C) for about 20 minutes or until golden brown.
- 6
Serve
Garnish with fresh parsley and serve hot.
