Three Cheese Balsamic Pancetta Mac & Cheese

Preheat oven to 400 F. Place a large pot of water over high heat and cover the pot.

Roll up the pancetta slices and slice them into strips with a sharp knife. In a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3-4 minutes. Then drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. Remove the cooked pancetta from the pan and allow it to drain on a paper towel and set aside.

In a medium sized saucepan over medium heat, melt the butter. When the butter has melted, whisk in the 4 tablespoons of flour. Continue to cook and whisk the flour for about 30 seconds. Add the rosemary and continue to cook for another 30 seconds. Slowly pour in the warmed milk and half-and-half and continue to whisk continuously so that there are no lumps. Allow the sauce to come to a simmer, stirring constantly.

While waiting for the sauce to simmer, liberally salt the pot of boiling water. Add the pasta to the water and cook for about a minute less than package directions.

When the sauce has come to a simmer, stir in the 6 ounces of gouda and the fontina cheese until melted and the sauce is smooth. Remove from heat and stir in about 1 tablespoon of balsamic vinegar, or more if you want a more pronounced flavor. Season with salt and pepper to taste. Drain the cooked pasta and stir it into the cheese sauce until combined.

Pour the macaroni mixture into a medium sized baking dish (something like a 9×9 dish) and sprinkle the top with half of the smoked gouda. Top with the cooked pancetta and then the remaining smoked gouda.

Bake for 15 to 20 minutes, or until the topping is crisp and the cheese is bubbly. If the pancetta starts to get too dark, cover with a piece of aluminum foil. Serve hot.