Cheese Fondue Mac & Cheese

• 1/4 cup panko (Japanese) bread crumbs
• 1-1/2 teaspoons plus 1 tablespoon olive oil, divided
• 4 ounces sliced pancetta, finely chopped
• 3 cups uncooked elbow macaroni (about 12 ounces)
• 3 tablespoons butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1-1/2 cups 2% milk
• 1/2 cup white wine or chicken broth
• 1 cup shredded Emmenthaler or Swiss cheese
• 1 cup shredded Gruyere or Swiss cheese

1. In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan.
2. In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
3. Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted.
4. Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.

bread crumbs, olive oil, pancetta, elbow macaroni, butter, shallot, garlic, allpurpose, salt, pepper, ground nutmeg, milk, white wine, swiss cheese, gruyere

Taken from www.tasteofhome.com/recipes/cheese-fondue-mac-cheese/ (may not work)