Mac attack

December Death Storm is apparently headed our way tomorrow, so I recommend we all start eating heavily. Nothing says "snowed in" quite like a hot, hearty, and not-too-healthy meal; when it comes to comfort food, I happen to love my recipe for macaroni and cheese. It's decadent and delicious. Because if you're going to eat macaroni and cheese for dinner, you might as well go all out. And when I say "all out," I'm talking bacon here.

MAC AND CHEESE WITH PANCETTA

5 T. butter, divided
4 oz. thinly sliced good pancetta (I like Iowa's own La Quercia), torn/chopped
1/2 a yellow onion, finely chopped
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes
1/4 c. all-purpose flour
3 1/2 c. whole milk
1 1/2 c. shredded cheddar cheese
1 c. grated parmesan/romano cheese
1 c. Velveeta
8 oz. marscapone
1 c. Italian bread crumbs
1/4 c. chopped Italian flat leaf parsley
1 lb. elbow macaroni

Melt 1/2 T. butter in a medium skillet over mid-high heat. Add pancetta and saute about 6 mins. Add onion, followed by crushed red pepper and garlic. Stir constantly, cooking until onions begin to brown. Add 2 1/2 T. butter, allow it to melt, and then stir in flour. Whisk in milk and simmer.

Pour pan contents into bowl and whisk in cheeses. Return pan to heat and melt 2 T. butter, scraping the bottom of the pan as the butter melts. Add bread crumbs and cook until dark but not burnt. Turn off heat and add parsley, stirring frequently to create topping.

Preheat oven to 350 and butter a 13x9 baking dish. Cook pasta and drain well. Mix cooked pasta and cheese sauce in the baking dish, stirring to coat pasta completely with sauce. Sprinkle crumb/parsley mixture on top and bake 30 minutes. Garnish with fresh parsley and serve.

Smoky, cheesy, and yum. Enjoy!