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Piggy-Bella Mac &Cheese

Revamping an old standby - this decadent macaroni and cheese gets a new flavor profile with smoked cheddar, pancetta and a crispy rosemary chicharron topping. Because, let's face it, every recipe could use a little "piggy" in it!

Antyl Piggy-Bella Mac &Cheese
  • 1 pound campanelle or medium sized shell macaroni
  • 2 cups shredded smoked cheddar cheese, lightly packed
  • 1 cup shredded Toma cheese, lightly packed
  • 1/2 cup shredded Gruyre cheese, lightly packed
  • 1/2 cup grated asiago cheese
  • 6 ounces pancetta, diced
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 cloves garlic, pressed
  • 8 ounces sliced baby portabella mushrooms, coarsely chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups heavy cream
  • 1 cup half and half
  • 1-1/2 tablespoons flour
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1 cup panko breadcrumbs
  • 3/4 cup coarsely crumbled rosemary flavored pork rinds

Boil

Preheat oven 425F. Grease 9x13 glass baking dish or 6 individual ramekins. Cook pasta in large pot of boiling salted water until tender but very firm to bite. Drain well.

Toss

Meanwhile, in a large bowl toss together smoked cheddar, toma, gruyere and asiago cheeses. Reserve 1 1/2 cups (lightly packed) for topping. Set aside

Saute

In large saut pan cook pancetta over medium-high heat until browned & crispy. Add butter, shallot, garlic, mushrooms, Worcestershire, thyme, salt and pepper. Cook, stirring occasionally, until mushrooms are tender & liquid has evaporated

Combine

In large bowl whisk together heavy cream, half & half, flour, parmesan, salt & pepper. Stir in shredded cheeses, hot cooked shells, and mushroom-pancetta mixture. Toss well to coat; transfer to prepared baking dish or ramekins

Sprinkle

Evenly sprinkle reserved cheese mixture over top. Melt 2 tablespoons butter, stir in panko. Sprinkle evenly over cheese; top with crumbled pork rinds

Bake

Bake uncovered 15-20 minutes until cheese melts and macaroni and cheese has set. Let stand 10 minutes. Garnish with additional sprigs of thyme and cherry tomatoes if desired.

6 20 minutes 25 minutes

Piggy-Bella Mac &Cheese

Piggy-Bella Mac &Cheese

Revamping an old standby - this decadent macaroni and cheese gets a new flavor profile with smoked cheddar, pancetta and a crispy rosemary chicharron topping. Because, let's face it, every recipe could use a little "piggy" in it!

Preparation

Prep Time

20 minutes

Cook Time

25 minutes

Serves

Calories

4272

Equipment

Ingredients

  • 1 pound campanelle or medium sized shell macaroni
  • 2 cups shredded smoked cheddar cheese, lightly packed
  • 1 cup shredded Toma cheese, lightly packed
  • 1/2 cup shredded Gruyre cheese, lightly packed
  • 1/2 cup grated asiago cheese
  • 6 ounces pancetta, diced
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 cloves garlic, pressed
  • 8 ounces sliced baby portabella mushrooms, coarsely chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups heavy cream
  • 1 cup half and half
  • 1-1/2 tablespoons flour
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1 cup panko breadcrumbs
  • 3/4 cup coarsely crumbled rosemary flavored pork rinds
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Boil

Preheat oven 425F. Grease 9x13 glass baking dish or 6 individual ramekins. Cook pasta in large pot of boiling salted water until tender but very firm to bite. Drain well.

Toss

Meanwhile, in a large bowl toss together smoked cheddar, toma, gruyere and asiago cheeses. Reserve 1 1/2 cups (lightly packed) for topping. Set aside

Saute

In large saut pan cook pancetta over medium-high heat until browned & crispy. Add butter, shallot, garlic, mushrooms, Worcestershire, thyme, salt and pepper. Cook, stirring occasionally, until mushrooms are tender & liquid has evaporated

Combine

In large bowl whisk together heavy cream, half & half, flour, parmesan, salt & pepper. Stir in shredded cheeses, hot cooked shells, and mushroom-pancetta mixture. Toss well to coat; transfer to prepared baking dish or ramekins

Sprinkle

Evenly sprinkle reserved cheese mixture over top. Melt 2 tablespoons butter, stir in panko. Sprinkle evenly over cheese; top with crumbled pork rinds

Bake

Bake uncovered 15-20 minutes until cheese melts and macaroni and cheese has set. Let stand 10 minutes. Garnish with additional sprigs of thyme and cherry tomatoes if desired.

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