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Spring Mac and Cheese
Serves 6-8
Steps
- In medium saucepan, saute the pancetta until crisp. Remove with a slotted spoon and set aside. In the same medium skillet, over medium high heat, add milk, raw elbow macaroni, 1 teaspoon salt, butter, and garlic powder. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
- Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
- Stir in the grated cheese and the blanched peas. Stir until the cheese is evenly incorporated into the macaroni. Turn off heat. Place lid on top of pan and cover for about 5 minutes and then serve.
Originally published at whatsgabycooking.com. Reproduced for personal collection.
