1 lb. penne pasta or other tube macaroni
2 Tbs. butter
2 oz. chopped pancetta
1 cup chopped onions
Gray Salt
2 Tbs. all-purpose flour
1 cup whipping cream
4 oz. grated Asiago cheese
4 oz. Cheddar cheese
3 oz. grated Parmesan cheese, divided
4 oz. Cambozola cheese, in pieces
1 cup bread crumbs
3 Tbs. toasted pine nuts
fresh nutmeg
Directions:
Pre-heat oven to 350 degrees F.
Cook pasta until al dente, about 8 minutes, and set aside after draining well.
Warm a sauté pan. Melt butter and sauté chopped pancetta for extra richness.
Add onions and sweat for 4-5 minutes, seasoning with salt.
Sprinkle flour over onions to soak up butter. This will create a stable sauce.
Add whipping cream and warm sauce for 1 minute.
Lower the heat and add Asiago, Cheddar, and 1/2 of the Parmesan cheese.
Stir gently and add Cambiazola pieces.
Toss cooked and well-drained macaroni in cheese sauce and place in a buttered casserole dish.
Mix remaining Parmesan with bread crumbs and sprinkle on top of macaroni .
Cover top of casserole with freshly-ground pepper, toasted pine nuts and fresh, grated nutmeg.
Bake until golden brown and crispy on top (about 30 minutes).
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