Pesto Cavatappi Mac & Cheese
Serving Size: 4-6
Prep Time: 15 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour, 10 Minutes
Ingredients:
1 lb. Pappardelle’s Pesto Cavatappi
8 oz. grated mozzarella cheese
8 oz. grated fontina cheese
4 oz. cream cheese
8 oz. Taleggio cheese (or brie cheese), rind removed & cut into small chunks
3 cups heavy cream
1/2 lb. pancetta, cut into pieces
4 oz. butter
4 thyme sprigs, stems removed
1 Tbsp. ground black pepper
2 shallots, peeled & minced
Instructions:
- Preheat oven to 350 degrees F.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside in a greased baking casserole dish.
- Sauté pancetta in a medium saucepan over medium heat until crispy, about 5-6 minutes. Remove and set aside.
- In the same pan, melt butter and sauté shallots until tender, about 3 minutes. Add black pepper. Reduce heat to medium-low, add cream and bring to simmer. Simmer for about 5 minutes, then add mozzarella, fontina and Taleggio cheeses. Add pancetta and thyme and whisk until incorporated.
- Add sauce to pasta, stirring to combine, and bake until cheese starts to bubble, about 15 minutes. Remove from oven and allow to rest for 5 minutes.
- Divide the pasta into serving dishes. Serve and enjoy!
