Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 cup diced cooked ham

  3. 1/2 cup small-diced onion

  4. 1 teaspoon minced garlic

  5. 2 tablespoons butter

  6. 5 tablespoons all-purpose flour

  7. 3 cups half-and-half or milk

  8. 3/4 teaspoon salt

  9. 1/2 teaspoon white pepper

  10. 1/2 teaspoon fresh ground nutmeg

  11. 1 pound small shell pasta, cooked al dente

  12. 4 ounces grated Parmigiano -Reggiano

  13. 4 ounces grated white Cheddar

  14. 4 ounces grated Gruyere

  15. 4 ounces grated fontina

  16. 1/4 cup bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour to the pot and cook, stirring, for 3 minutes. Add the half-and-half to the pot and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper and nutmeg and cook for 3 minutes. Add the pasta to the pot and remove from the heat. Add the grated cheeses to the pot and stir to combine well. Transfer the contents of the pot to a 3-quart baking dish. In a small bowl, combine the bread crumbs with the Kickin Flavoring and sprinkle over the top of the macaroni. Bake uncovered until golden brown and bubbling, 40 to 45 minutes. Kickin Flavoring 2½ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Save the remaining flavoring as a rub or for other dishes. We keep a container in our spice rack for all times!


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