Ingredients

The following ingredients have 5 Servings
  • 6- oz penne pasta, (cooked and drained)
  • 8- oz diced pancetta
  • 2 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1½ cups whole milk
  • 2 cups Jarlsberg cheese, (grated, divided)
  • ½ cup Monterey Jack cheese, grated, divided
  • ¼ tsp salt
  • ½ tsp chili powder, (divided)
  • ⅛ tsp garlic powder

Instruction

  • Preheat oven to 350ºF. Spray an 8x8-inch pan with cooking spray. Set aside.
  • In a small skillet, cook pancetta until slightly crispy. Drain fat and set aside.
  • In a large saucepan, melt butter and whisk in flour. Cook for 2 minutes. Slowly whisk in milk. Cook until the sauce thickens, about 10 minutes. Remove from heat. Add 1¾ cup Jarlsberg cheese, ¼ cup Monterey Jack cheese, salt, ¼ tsp chili powder, and garlic powder. Stir until all cheese has melted.
  • Combine cooked pasta, pancetta, and cheese sauce. Spread into prepared pan. Top with remaining cheese and chili powder.
  • Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.