Savory Macaroni and Cheese with Pancetta, Basil and Sun-dried Tomatoes

Savory Mac & Cheese Submitted by Brenda Sweet and Savory
Savory Mac & Cheese Submitted by Brenda Sweet and Savory
Savory Mac & Cheese Submitted by Brenda Sweet and Savory
Savory Mac & Cheese Submitted by Brenda Sweet and Savory
This savory macaroni and cheese starts with a seasoned olive oil roux and uses milk instead of a cream. You'll find oodles of flavor with the pancetta, sun-dried tomatoes, basil, dijon, garlic and kalamata olives. Good and good for you!

Ingredients

1 pound Penne pasta, cooked al dente 1 – 6.5 ounce jar Sun Dried Tomato Halves with Italian Herbs ¼ cup all-purpose flour 2 cups 2% milk 1t salt 1t Dijon mustard 2c shredded mozzarella cheese, divided 1 1/4c and 3/4c 1 1/4c shredded smoked Gouda cheese 3 ounces thinly sliced Pancetta, chopped 2t crushed garlic 1/2c chopped fresh basil 1/2c pitted Kalamata olives sliced in half

Nutritional information

No nutrition information available

Instructions

1.Pre-heat oven to 350. 2.Place the contents of the jar of Sun Dried Tomatoes in a strainer over a bowl. You will have about 1/3c of oil in the bowl, if not add enough olive oil to equal that amount. Place the sun dried tomatoes on a cutting board and coarsely chop, these will be used later. 3.In a small skillet fry the chopped pancetta until somewhat crispy then add the garlic and heat for a minute being careful not to let the garlic brown. Set aside. 4.Now you’ll be making an olive oil roux. In a non-stick large skillet or pot pour the 1/3c oil and heat to medium-high heat. As it begins simmering sprinkle in the flour and stir. Continue stirring and heat until the roux is bubbly and keep it bubbling that way while stirring for 2-3 minutes. Slowly add the milk, it will get thick fast so continue to slowly add the milk and continue to stir. Heat this to simmering and add the salt and the Dijon mustard and stir. 5.Now add the 1 1/4c Gouda and the 1 1/4c mozzarella all at once and heat at medium heat until the cheeses melt. Add the chopped sun-dried tomatoes, basil and the pancetta skillet contents. 6.Add the cooked Penne pasta and stir. Stir in the Kalamata olives. 7.Spray a 9 x 13 pan lightly with oil and fill with the macaroni and cheese. Bake at 350 for 20 minutes. 8.Remove from the oven and change the oven setting to broil. Sprinkle with the remaining 3/4c of mozzarella on the macaroni and cheese, place the pan on the top oven rack and broil for 1-2 minutes depending on your oven. You want the cheese to bubble and brown but not darken too much.