Miami Macaroni and Wisconsin Cheese
Makes 12 servings
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until
just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food
processor if you wish. You will have about 2 cups.
In a large sauté pan, melt butter over medium heat. Add crumbs and toss to
coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and
set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer
until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and
the reserved pancetta. Continue to simmer and reduce to a thick and creamy
consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss
quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18"
casserole). Fill the dishes with the rotelli. Divide breadcrumbs and
remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer
if in large pan), or until hot and bubbly. Serve immediately.
