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Laura's Crumb-Topped Macaroni and Cheese

The thick crumb topping is flavored with pancetta, making this an unexpected version of the classic.

Source: Martha Stewart Living, June 2008



Cook's Notes

The curves of cavatappi pasta, which is shaped like corkscrews, hold creamy sauce particularly well; similar shaped cut pasta, such as shells and fusilli, may be substituted. Have the butcher slice the pancetta 1/4-inch-thick to make quick work of dicing.

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How would you rate this recipe?
  • maryalicem
    10 MAR, 2009
    I made this last night and we loved it. I've been searching for a homemade mac-n-cheese worth the effort and I think I have found it. I didn't pay attention to the cup measurements - just went by weight. Be sure to use a large pot (not medium) for making the cheese sauce. There is quite a lot of cheese and difficult to stir in a medium pot. We baked it in a 9x13 and it worked out just fine.
  • jacknmac
    26 AUG, 2008
    How can 1/2 lb. of two of the cheeses equal 2 cups, but a 1/2 lb. of the other two cheeses equal 3 cups?

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