WMMB - Miami Macaroni & Wisconsin Cheese

Miami Macaroni & Wisconsin Cheese

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Ingredients & Directions

• Preheat oven to 375^°F.
• Spread the pancetta on a baking pan and bake for 6-8 minutes, or until just crispy. Drain on paper towels and set aside.
• Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
• In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
• Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
• Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
• Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
• Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12-15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

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