- 3 fresh jalapeño chiles
- 8 ounces pancetta, diced
- 5 tablespoons butter, divided
- 1/2 yellow onion, diced
- 4 1/2 cups heavy whipping cream
- 3 tablespoons flour
- 5 cups aged cheddar cheese, shredded
- 3 cups 3-pepper colby-jack or pepper jack cheese, shredded
- 2 cups smoked gouda cheese, shredded
- 3/4 cup fontina cheese, shredded
- 1 pound elbow pasta
- 1/2 cup dry bread crumbs
- Preheat oven to 400°F.
- Place jalapeños on baking sheet and roast about 20 minutes (until charred).
- Remove and place in resealable plastic bag for 10-15 minutes.
- Remove peppers from bag, slice in half; remove half of seeds and dice.
- Fry pancetta in sauté pan until crispy.
- Remove from pan and drain on paper towel; set aside.
- In sauté pan, melt 1 tablespoon butter and add diced onions.
- Cook over low heat until caramelized; remove from pan and set aside.
- Place heavy whipping cream in saucepan and warm on low heat.
- Melt 3 tablespoons butter in large sauté pan.
- Add flour and cook 2-3 minutes, stirring constantly.
- Gradually whisk in warmed heavy whipping cream.
- Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth.
- Reduce heat to low.
- Reserve 1 cup aged cheddar.
- Add remaining cheddar and other cheeses to pan and stir to incorporate.
- Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm.
- Cook pasta according to package directions in salted boiling water until “al dente.”
- Drain pasta, return to pan and stir in cheese sauce.
- Pour mixture into buttered 10 x 15-inch baking dish and sprinkle with reserved aged cheddar.
- Melt remaining 1 tablespoon butter.
- In small bowl, combine melted butter and bread crumbs; sprinkle mixture over top of macaroni.
- Bake 20-25 minutes at 400°F or until golden brown.
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