“This is a really yummy twist on mac n' cheese. The sundried tomatoes and pancetta jazz up this creamy, comfort food dish!”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the penne according to package directions, drain and set aside.
  2. Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
  3. Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.
  4. Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
  5. Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
  6. When it comes to a boil, reduce the heat and add the 3 cheeses.
  7. Stir until smooth and completely melted.
  8. Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
  9. Add the penne to the saucepan and completely coat.
  10. Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
  11. Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
  12. Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!

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