Wish Macaroni and Cheese

• 10 tablespoons butter (plus extra for the baking dish)
• 1 12 cups small-diced pancetta
• 12 dry baguette
• 1 lb rotelle pasta
• 4 cups heavy cream
• 1 12 cups grated parmigiano-reggiano cheese
• 2 12 cups small-diced Fontina cheese, cold
• kosher salt
• fresh ground black pepper

1. Preheat oven to 375; lightly butter a 13x9 inch baking dish (or 6 individual baking dishes).
2. Place the pancetta on a baking sheet; bake about 18 minutes or until just crisp; drain off the fat and reserve the pancetta.
3. Crush the baguette into semifine crumbs (there should be about 1 cup; you may use a food processor).
4. In a large saute pan over medium heat, melt the 10 tablespoons of butter and toast the crumbs, tossing, 8-10 minutes or until golden brown; set aside.
5. Bring a large pot of water to a boil over high heat; cook the pasta until al dente (8-10 minutes); drain and place in a large mixing bowl.
6. In a large saucepan over high heat, bring the heavy cream to a boil; decrease heat to medium and simmer until reduced by a third; it will still be pourable and thin.
7. Slowly whisk in 1 1/4 cups of the Parm-Regg cheese and all the pancetta; continue reducing until thick.
8. Add the cream mixture and the fontina to the macaroni in the bowl; toss quickly to mix.
9. Season to taste with salt and pepper.
10. Pour the mixture into the prepared dish; top with breadcrumbs and remaining 1/4 cup Parm-Regg.
11. Bake 15-20 minutes (12-15 minutes for the small dishes), until bubbling and golden.

butter, pancetta, baguette, rotelle pasta, heavy cream, cheese, fontina cheese, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/wish-macaroni-and-cheese-180139 (may not work)