Company's Coming Mac and Cheese
(courtesy of Debbie Branby, Reno. Adapted from Jan Birnbaum) 1 pound pasta (I like a small rigatoni)
2 tablespoons extra-virgin olive oil
½ pound pancetta, small cubes
5 large shallots, minced
1 clove garlic, minced
1½ tablespoons all-purpose flour
1 cup white wine
2 cups cream
½ pound grated fontina
½ pound grated white cheddar
½ pound cubed tallegio
3/4 cup grated Parmesan
18 20- to 25-size shrimp, peeled and deveined
2 cups gently packed baby arugula
Kosher salt and ground black pepper, to taste
½ teaspoon red pepper flakes
½ cup panko breadcrumbs
¼ cup chopped Italian parsley Pre heat oven to 350 degrees F.
Bring a large pot of water to a boil, add pasta and cook until al dente, according to package instructions. Drain, shake off all water, and reserve.
While pasta is cooking, in a large skillet, add olive oil and pancetta and cook until just crisp. Remove pancetta from pan, drain on a paper towel and reserve. Add shallots to pan and cook over moderate heat until shallots are translucent. Add garlic and cook for one more minute. Add flour and stir constantly to blend and toast flour, about three minutes. Add white wine and reduce until almost dry. Add cream and bring to a simmer, cooking until sauce coats back of the spoon, about 5 to 10 minutes.
Remove from heat and stir in fontina, cheddar, tallegio, and ½ cup of the Parmesan, shrimp, pancetta, and arugula. Gently stir until cheese is melted, arugula is wilted, and shrimp just begins to turn pink. Season with salt and pepper and add red pepper flakes.
In a large ovenproof dish, add pasta. Then add cheese and shrimp mixture and gently fold together. Sprinkle top with panko, remaining Parmesan, and chopped parsley. Bake for about 20 minutes or until top is golden brown.

SCROLL TO TOP