Recipe: Savory Rosemary Macaroni & Cheese

Cheese and pasta. A wonderful combination. I’m a sucker for pasta and cheese. Combine the two together and you have one happy gal right here. Recently I decided to try a new variation of macaroni and cheese; Something different from the two other recipes I’ve made. You can check those recipes out right here: Jams Baked Four Cheese Mac n Cheese, Smoky Chipotle Macaroni & Cheese. I wanted to combine some different flavors that aren’t found in a typical dish of macaroni and cheese. I had some leftover pancetta from a previous recipe and an abundance of  rosemary (my plant is doing pretty well.) I thought that white cheddar and Parmesan cheese would pair well with the pancetta and rosemary. I thought right. The result was a delicious tangy yet savory dish of happiness.  I hope you enjoy this recipe.

savory rosemary macaroni cheese

Ingredients

  • 8 oz elbow macaroni, cooked al dente
  • 1/2 C heavy cream
  • 1 1/4 C milk
  • 1/2 C butter
  • 1/2 C sour cream
  • 1/4  tsp white wine vinegar
  • 2 C white cheddar cheese, shredded
  • 1 1/2 C parmesan cheese, shredded
  • 4oz cream cheese
  • 1 tbsp chopped fresh rosemary
  • 1/4 C diced pancetta
  • Salt and pepper to taste

Directions

  • Saute the pancetta until just crispy. Set aside (reserve the grease as well)
  • Melt the butter in a large pan or pot
  • Whisk in the flour
  • Whisk in the heavy cream, milk and sour cream, individually
  • Add the cream cheese and stir until melted and well blended. Whisk if needed.
  • Gradually add the shredded cheddar and shredded parmesan cheese
  • Add the white wine vinegar (this prevents the cheese from becoming stringy)
  • Add the chopped rosemary, pancetta and pancetta grease and mix well.
  • Add salt and pepper to taste.
  • Combine the elbow macaroni and the cheese sauce and pour into a baking dish.
  • Bake at 350 for 20-25 minutes or until bubbly.

savory rosemary macaroni cheese4

savory rosemary macaroni cheese2

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