Best Ever Macaroni & Cheese with Pancetta

This is an incredibly delicious, four cheese creamy pasta with sautéed pancetta and onions.  It’s topped with a rich breadcrumb topping…..this is not to be missed!



1 lb. Penne Pasta

½ Cup Butter

1 Large White Onion, Diced

8 oz. Pancetta, Diced

3 Tbsp. Flour

2 Cups Whole Milk

1 Cup Heavy Cream

½ Cup Fontina Cheese, Grated

½ Cup Asiago Cheese, Grated

2 Cups Cheddar Cheese, Grated

Salt & Pepper to taste

2 Tbsp. Butter

1 Cup Seasoned Breadcrumbs



Bring a large pot of well salted water to a boil.  Add pasta and cook according to package directions (approx. 8-10 minutes for al dente pasta).  While the pasta cooks, melt the butter in a large saucepan over medium heat.  Add the onions and saute for approx. 6 minutes, until translucent.  Add the diced pancetta and saute for approx. 6 minutes, until lightly browned.  Stir in the flour and cook for approx. 2 minutes.  Add the milk and heavy cream, then stir until sauce thickens, approx. 2 minutes.  Add the grated asiago, fontina and cheddar cheese, and stir until cheese melts, approx. 2 minutes.  Add the drained pasta to the cheese mixture.  Pour into a greased baking pan.  Separately, in a small skillet, melt the butter and add the seasoned breadcrumbs.  Saute for approx. 2 minutes until the breadcrumbs begin to lightly brown.  Sprinkle the breadcrumb mixture on top of the pasta in the baking pan.  Bake in a 350 degree oven for approx. 20 minutes.  Serve warm.