1lbdry pasta(suggestions:pipette, elbow or cavatelli)
1.5lbsharp cheddar cheeseshredded
3/4cupShamrock Farms Sour Cream
1/2cupShamrock Farms Cottage Cheese
1/2tspsalt
Bread Crumb Topping
1cupbread crumbs(crumbled state white bread)
2tbspmelted butter
1tspcracked black pepper
1tspgarlic salt
1/2tspdried oregano
1/2tspdried 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