- 2 oz butter, melted
- 1 cup panko (Japanese breadcrumbs) or coarse dry bread crumbs
- 1-1/2 cups shredded extra-sharp cheddar cheese Blue cheese crumbles 2oz Grated Parmesan 2oz
- 1 lb rigatoni
- 1 tsp white truffle oil
- 2oz diced white onion
- 2oz uncooked pancetta.
- 1 tablespoon minced garlic
- 1/2 tablespoon dried thyme
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 tsp minced garlic
Preheat oven to 350 degrees° F. Lightly butter a casserole dish
Cook pasta according to package directions; drain.
Toss pasta with truffle oil and set aside.
Heat olive oil in a large saucepan over medium heat. Add pancetta and onion and cook 3 to 4 minutes. Stir in garlic, and thyme; cook for additional minute. Whisk in flour and cook an additional 3 minutes, whisking constantly. Gradually add milk and bring just to a boil, whisking constantly to make sure the mixture doesn't brown. Reduce heat and simmer, stirring often, until sauce slightly thickens, approximately 4 to 5 minutes.
Gradually Add salt, pepper, and of cheddar, blue cheese, Parmesan cheese; stir until cheese melted
When ready to cook, fold pasta and cheese sauce together in casserole dish. Top with breadcrumbs. Slightly press into the pasta for moisture and to keep from burning during cooking. (Add extra Parmesan instead of breadcrumbs as an option to add more pungency).
Bake for approximately 20 minutes until bubbly at 350 degrees and top until it begins to brown. Remove from oven and let set 5 minutes before serving.
Serves 8 as a main dish.
Note: the more sharp the cheese, the more flavor! Good luck! Happy Holidays!