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“One bite of this mac and cheese and you will do crazy things for it again. Its ooey gooey, tangy and rich, Perfect side as a passed dish to bring with you, excellent at holidays dinners, or or my favorite rainy Sundays. The sauce can be as spicy as you like by adjusting the smoked Paprika.”
1hr 10mins

Ingredients Nutrition


  1. Butter an 9 x 11 casserole dish.
  2. Dice pancetta and saute in olive oil , cook until crispy.
  3. Place cooked pancetta on paper towel to drain excess fat.
  4. Bring to boil water for pasta.
  5. Liberally salt pasta water once it comes to a rapid boil.
  6. Cook pasta 8 minutes stirring periodically
  7. Drain Pasta.
  8. While pasta is cooking prepare cheese sauce.
  9. Preheat Oven to 350 degrees
  10. In a large sauce pan over medium heat melt 1 stick of unsalted butter.
  11. Once melted add 3 tablespoons of flour combine flour/butter mixture.
  12. Add half of the salt and pepper (reserve the remainder until after cheeses are added to avoid over seasoning).
  13. Cook for 2-3 minutes stirring continuously as to not burn
  14. Pour cream into roux.
  15. Stir until smooth.
  16. Reduce heat to low and allow sauce to simmer and thicken for 5 minutes.
  17. Grate in fresh nutmeg.
  18. Add hot sauce & smoked hot paprika.
  19. Continue to stir every minute or so.
  20. Once mixture is coats back of a spoon begin to whisk in cheeses.
  21. Once all of cheeses are incorporated and sauce is smooth remove from heat and stir in pancetta.
  22. Taste and adjust salt & pepper seasoning, also add more hot sauce if you desire.
  23. Combine pasta and cheese sauce, then add to buttered casserole dish.
  24. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake uncovered for remaining 5 minutes.

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