Cook Pasta (1 pound) 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 cup), Dry Mustard (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Whisk until it begins to bubble.
Reduce to low and add Shredded White Cheddar Cheese (2 cup). 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 package) 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!