Spicy Mac and Cheese with Pancetta

Name: Spicy Mac and Cheese with Pancetta
Yield: Makes 6 servings
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1/2 pound sliced pancetta, finely chopped; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon dried red pepper flakes; 4 ounces assorted mushrooms, quartered if large; 1 (14-ounce) can diced fire-roasted tomatoes; 1/2 pound elbow macaroni; 1 cup heavy cream; 5 ounces fresh mozzarella cheese, cut into 1/4-inch dice; 1 tablespoon unsalted butter, room temperature; 6 tablespoons plain dry bread crumbs; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 tablespoons freshly grated Asiago cheese; Special equipment: 2 1/2-quart oval or rectangular baking dish

November 7, 2012

Epicurious member Tess Ellis of Washington, D.C, drew inspiration from the ingredients she had on hand to create this eclectic take on a classic comfort food. The savory ingredients add dimension to the creamy dish, while the red pepper flakes add a touch of heat. To achieve a delicious crusty top, she suggests that you “put it under the broiler for a few minutes to give it a nice brown coating.”

Recipe notes

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