Pasta (1 lb)
according to package directions, using minimum salt. Drain and set aside to start making the cheese sauce.
Preheat your oven at 350 degrees F (176 degrees C).
In a large pot on medium high heat, add
Unsalted Butter (1/4 cup)
until melted. Whisk in the
All-Purpose Flour (1/4 cup)
and cook for about one minute.
Reduce heat to medium and add
Milk (1 cup)
Heavy Cream (2 cups)
Dry Mustard (1 tsp)
Ground Black Pepper (1/2 tsp)
. Whisk until it begins to bubble.
Reduce to low and add
Shredded White Cheddar Cheese (2 cups)
. Stir until melted.
Add cooked pasta, stirring until combined. Remove from heat. Place the mac and cheese in an oven-safe skillet and flatten it lightly. Sprinkle
Panko Breadcrumbs (1/4 cup)
evenly over top and spray with
Spray Butter (to taste)
. Bake for approximately 10 minutes at 350 degrees F (176 degrees C). You may increase to no more than 400 degrees F (204 degrees C) if it's taking too long to become golden on top.
While the mac and cheese is in the oven, cook the
Pancetta (1 pckg)
in a pan, pot until golden with no oil. It will release its own fat. Once mac and cheese is ready, sprinkle the cooked pancetta over top and enjoy!