Rachael Ray: Rachael's Daytime Talkshow

"Betta with Pancetta" Mac and Cheese Cups

We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Associate Producer Liliana Corke’s potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
“GLENNeral Tso’s Chicken”
Corke’s Empanadas
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip

Ingredients

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2% milk
1/2 cup shredded cheddar cheese, plus additional for topping
1/2 cup shredded American cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Pam or other nonstick cooking spray, to coat
6 slices pancetta

Yields: 6

Preparation

Preheat oven to 350°F. Heat a medium-size, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in cheese a handful at a time. Season sauce with nutmeg and cayenne. Add salt, to taste. Fold in cooked pasta to sauce.

Meanwhile… spray cupcake tins with cooking spray and place one piece of pancetta into the mold of each cup, forming it into a cup shape. Bake 3 minutes, until golden and slightly crispy.

When pancetta is done, scoop a teaspoon of the mac and cheese mixture into each pancetta cup and sprinkle with a little more cheddar cheese. Bake until cheese has melted. Eat and enjoy!

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