Pancetta, Cottage Cheese and Sour Cream Baked Macaroni

Mar 11, 2021

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

  • 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.
  • 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.
  • Combine all ingredients, breadcrumbs through thyme, in a mixing bowl and gently toss. Hold breadcrumbs for Step 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
Tried this recipe?Let us know how it was!

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