4 ounces Pancetta, diced small
1 box Elbow Macaroni or Orecchiette Shells
1 1/2 cups Milk
2 tablespoons Butter, unsalted
2 tablespoons All-purpose Flour
6 ounces Gruyere cheese, grated
2 ounces Fontina, grated
2 ounces Ricotta Salata, crumbled
2 teaspoons Kosher Salt
1/2 teaspoon ground Black Pepper
1/8 teaspoon Nutmeg
Preheat oven to 375 degrees Fahrenheit.
Bring a large pot a salted water to a rolling boil. Add pasta and cook until al dente. Drain and set aside until sauce is ready. While the pasta is cooking, brown the pancetta, set aside.
In a heavy bottom pot, melt butter over medium heat. Whisk in flour and let cook for 2-3 minutes. Slowly whisk in the milk. Let cook for an additional 3-4 minutes. Sauce should be thick, smooth, and creamy. Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and pancetta. Stir to mix well.
Transfer to a medium baking dish or individual ramekins. Bake for 25 minutes until bubbly.
Photographed by Alli Shepherd.