Good Ol’ Mac and Cheese

Preheat the oven to 350ºF.

Boil pasta in a large pot of salted water until al dente. Pour into a buttered 2-quart casserole dish or 9×13 inch baking pan.

While pasta is cooking, add the diced pancetta to a 5-quart sauce pan. Stir until brown and remove to a paper towel-lined plate to drain.

Discard most of the fat that rendered from the pancetta and add the butter to the pan. Allow the butter to melt before adding flour.

Whisk together butter and flour until it forms a loose paste or roux. Season with salt and pepper. Remember the cheese is salty as well so only a little salt is needed, if any. Allow the roux to cook to remove the raw flour taste, about 2 minutes. Be careful not to let it burn.

Slowly add in the milk, about 1/2 cup to 1 cup at a time. Let the milk and roux mixture thicken before adding more.

When all the milk has been added and the mixture coats the spoon, add the cheese a few handfuls at a time until it is all melted. When completely combined, stir in the pancetta.

Pour the cheese sauce on top of the pasta and stir to combine. Top with homemade bread crumbs and bake for 30 minutes, until cheese is bubbling and crumbs are crisp and dark brown.

Optional: Broil for the last five minutes on high to crisp the breadcrumbs more.