Pancetta, Cottage Cheese and Sour Cream Baked Macaroni

This isn't the mac and cheese you grew up on. Buckle up, taste buds!

Author: Chef Christopher Collins
Ingredients
Pancetta and Blonde Roux
  • 8 oz pancetta diced small
  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup Shamrock Farms Half & Half
Macaroni Mix
  • 1 lb dry pasta (suggestions:pipette, elbow or cavatelli)
  • 1.5 lb sharp cheddar cheese shredded
  • 3/4 cup Shamrock Farms Sour Cream
  • 1/2 cup Shamrock Farms Cottage Cheese
  • 1/2 tsp salt
Bread Crumb Topping
  • 1 cup bread crumbs (crumbled state white bread)
  • 2 tbsp melted butter
  • 1 tsp cracked black pepper
  • 1 tsp garlic salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
Instructions
  1. In a large pot over medium-high heat sauté diced pancetta in 2 tablespoons of butter until golden brown. Lower heat to medium-low and add the flour (the butter and fat from the cooked pancetta are being combined to create a blonde roux)

    Stir constantly with a wooden spoon until the flour begins to take on a little color, approx. 5-6 minutes. Once the roux is a golden blonde, add half & half and turn heat back to medium-high, stirring constantly throughout this process.

    Bring to a boil for 1-2 minutes, roux will thicken enough to coat the back of a spoon then turn heat down to low. Hold sautéed pancetta and blonde roux on low until ready for Step 2.

  2. Cook dry pasta 2 minutes less then instructed by package. Drain pasta and place in a large mixing bowl. Add1 pound of shredded cheese, sour cream, cottage cheese, and salt, and gently fold with a rubber spatula until well combined.

    Add reserved roux to mixing bowl and gently fold together. Spray a 9 x 13” baking dish with cooking spray. Place pasta in baking dish and hold for Step 4.

  3. Combine all ingredients, breadcrumbs through thyme, in a mixing bowl and gently toss. Hold breadcrumbs for Step 4.

  4. Preheat oven to 350 degrees. Top pasta evenly with 8 ounces of shredded sharp cheddar cheese, followed by a layer of breadcrumbs. Bake until cheese is melted and bubbling, approx. 30 minutes. Let cool for 10 minutes before serving.

    Garnish options: cracked black pepper, chopped parsley, red pepper flakes

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