Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...
Four-cheese mac and cheese with pancetta makes this sandwich a real winner for lunch.
Pancetta mac and cheese panini recipe
Makes 6 sandwiches
1 cup elbow macaroni
3 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
2 ounces cream cheese
1/2 cup (2 ounces) grated cheddar cheese
1/4 cup (1 ounce) grated Asiago cheese
1/4 cup (1 ounce) grated Romano cheese
2 tablespoons olive oil
1/2 pound (12 slices) pancetta, thinly sliced
12 slices sourdough bread, toasted
In large pot of boiling salted water, cook pasta according to package directions. Drain well and reserve.
In a medium saucepan over medium heat, melt 1 tablespoon butter. Whisk in flour until well combined. Gradually whisk in milk and cook, whisking constantly, until fully incorporated, 1-2 minutes. Stir in cream cheese, then gradually whisk in cheddar, Asiago and Romano cheese until smooth, about 1-2 minutes. Remove from heat. Add cheese sauce to pasta and stir to combine.
Place 2 slices of pancetta each on 6 slices of bread, then top with a generous scoop of prepared macaroni and cheese. Place another slice of bread on top to create a sandwich. Repeat with remaining slices of bread and macaroni and cheese.
In a grill pan or skillet over medium-high heat, melt remaining butter. Place sandwiches in pan and grill, flipping once, until bread is golden and filling is heated through, about 2-3 minutes per side.