If you're a cheese lover, this is for you! You may think you've died and gone to cheese heaven...where they don't count calories.
Ingredients:
16 oz. penne pasta
1/2 lb. pancetta (you can substitute with bacon)
1 pint heavy whipping cream
3/4 lb. Monterey Jack, grated (divided 1/2 lb., 1/4 lb)
3/4 lb. Cheddar, grated
1/4 lb. Gruyere, grated
1/4 lb. Parmesan, grated (divided in half)
Directions:
Bring a large pot of water to a boil and cook penne pasta for 10-11 minutes.
In skillet on medium heat, cook pancetta (cut in 1/2 inch slices) for about 5 minutes. Do not drain the drippings. (Note: If you use bacon, you'll want to drain most of the fat)
Add heavy whipping cream to pancetta and stir in all of cheddar and gruyere cheeses, 1/2 lb. of Monterey Jack and 1/4 lb. of parmesan. Stir continuously until mixture is nice and creamy.
Once the pasta has cooked, drain and transfer to 13x9 pan. Pour cheese sauce over pasta and mix thoroughly. Sprinkle remainder of Monterey Jack and parmesan cheese on top.
Bake at 350 for 30 minutes.
Enjoy!!
