Miami Macaroni and Cheese
Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo.
2 cups diced pancetta (1/4-inch dice)
3/4 loaf baguette (stale/dry)
1/2 pound (1 cup; 2 sticks) unsalted butter
1 1/2 pounds rotelli pasta
3 pints (6 cups) heavy cream
2 cups (about 8 ounces) finely grated Parmesan cheese - divided use
12 ounces Fontina cheese, cut into 1/4-inch cubes and chilled
Salt and ground black pepper to taste
- Preheat the oven to 375°F (190°C).
- On a baking sheet with sides, cook the pancetta for 6 to 8 minutes or until just crispy. Drain the grease and set aside.
- Crush and crumble the baguette (you may use a food processor), until semi-fine, to make bread crumbs.
- In a large sauté pan, melt the butter over medium heat. Add the bread crumbs and toast, tossing, until golden brown. Set aside.
- Cook the pasta until al dente, cool, and set aside in a large mixing bowl.
- In a saucepan, add heavy cream and bring to a boil. Simmer and reduce by one-third. Slowly whisk in 1 1/4 cups of the Parmesan and the pancetta. Continue reducing slightly until the consistency is thick and creamy.
- In the large mixing bowl with the pasta, add the cream mixture along with the Fontina cheese. Toss quickly and season with salt and pepper to taste. Pour the mixture into lightly buttered individual casserole baking dishes (5 to 6 ounce dishes). Top with the bread crumbs and remaining Parmesan cheese. Bake for 12 to 15 minutes. Remove and serve hot.
Makes 12 servings.
Note: You may also use one large casserole dish for this recipe.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.