Grown-Up Mac And Cheese

• 6tunce(s) mini penne or small shell pasta
• 1tunce(s) pancetta, cut into 1/4-inch pieces
• olive oil
• 2tablespoon(s) all-purpose flour
• 1tup(s) reduced-fat (2%) milk
• 4tunce(s) Fontina cheese, shredded
• 1/4 cup(s) Pecorino Romano cheese, freshly grated
• 2tablespoon(s) Pecorino Romano cheese, freshly grated, combined with above
• Pepper
• 2tablespoon(s) panko (Japanese bread crumbs)

1. Heat covered 4-quart saucepan of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, preheat broiler. In 3-quart saucepan, cook pancetta on medium 5 minutes or until browned; with slotted spoon, transfer pancetta to paper towels to drain.
3. Add enough oil to drippings in pan to equal 1 tablespoon; whisk in flour and cook 30 seconds, whisking constantly. Gradually whisk in milk and heat to boiling on medium-high, stirring frequently. Boil 1 minute, stirring. Remove saucepan from heat; stir in Fontina, 1/4 cup Romano, and 1/4 teaspoon freshly ground black pepper until cheese melts. In cup, combine remaining Romano with panko.
4. Drain pasta well. Stir pasta and pancetta into cheese mixture until evenly coated. Spoon mixture into 4-cup shallow gratin dish or 9-inch pie plate. Sprinkle with panko mixture.
5. Place dish on rack in bottom third of oven and broil 3 to 6 minutes or until browned.
6. Tips & Techniques
7. For robust flavor, look for Italian Fontina instead of one of the domestic choices.

penne, pancetta, olive oil, flour, milk, fontina cheese, cups, romano cheese, pepper

Taken from www.epicurious.com/recipes/member/views/grown-up-mac-and-cheese-53077541 (may not work)