Macaroni and Cheese with Roasted Jalapenos and Pancetta

Preheat oven to 350°F.

In a small saucepan, heat milk and half-and-half to just below a simmer.

Chop the pancetta and fry it in a medium saute pan until crispy. Remove with a slotted spoon and drain on paper towels.

Using same pan you fried the pancetta, add butter to bacon fat and melt over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes.

Gradually whisk in warm milk mixture. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesn’t scorch on bottom.

Remove from heat and stir in shredded cheeses. Fold in cream cheese and continue stirring. Once cheeses are melted, season sauce with salt as needed. Stir in roasted jalapeños.

Cook pasta in a large pot of boiling salted water for about 1/2 to 3/4 the cooking time indicated on the package; drain and return to pot. Add cheese sauce and stir.

Transfer pasta to a 2-quart baking dish or individual serving dishes such as ramekins, French onion soup bowls, or mini pie pans. Sprinkle with crumbled pancetta and bake for 25 to 30 minutes or until browned on top and bubbling throughout.