- 6 oz penne pasta, cooked and drained
- 8 oz diced pancetta
- 2 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 1/2 cups whole milk
- 2 cups (8oz) Jarlsberg cheese, grated, divided
- 1/2 cup (2oz) Monterey Jack cheese, grated, divided
- 1/4 tsp salt
- 1/2 tsp chili powder, divided
- 1/8 tsp garlic powder
INSTRUCTIONS:
- Preheat oven to 350 degrees. Spray an 8x8-inch pan with cooking spray. Set aside.
- In a small skillet, cook pancetta until slightly crispy. Drain fat and set aside.
- In a large saucepan, melt butter and whisk in flour. Cook for 2 minutes. Slowly whisk in milk. Cook until the sauce thickens, about 10 minutes. Remove from heat. Add 1-3/4 cup Jarlsberg cheese, 1/4 cup Monterey Jack cheese, salt, 1/4 tsp chili powder and garlic powder. Stir until all cheese has melted.
- Combine cooked pasta, pancetta and cheese sauce. Spread into prepared pan. Top with remaining cheese and chili powder.
- Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.
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