Pancetta Mac and Cheese Panini

By Ellie

6 Person

20 Minutes

0 Calories

I decided to make a grilled cheese panini. But instead of using, well, melted cheese, I used mac and cheese. Then I topped it off with pancetta and grilled it to crusty, crisp perfection.It was quite an epic sandwich. I mean with mac and cheese stuffed in a sandwich, how can anything go wrong?

Ingredients

12 slices sourdough bread, toasted
1/2 pound pancetta, thinly sliced
2 tbsp. olive oil
1/4 cup (1 ounce) Wisconsin Romano Cheese, shredded
1/4 cup (1 ounce) Wisconsin Asiago Cheese, shredded
1/2 cup (2 ounces) Wisconsin Cheddar Cheese, shredded
2 oz. cream cheese
1/2 cup milk
1 tbsp. all-purpose flour
3 tbsp. butter, divided
1 cup elbow macaroni

Method

01

In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
02

Melt 1 tablespoon butter in medium saucepan over medium heat. Whisk in flour until well combined. Gradually whisk in milk and cook, whisking constantly, until incorporated, 1-2 minutes. Stir in cream cheese, then gradually whisk in Cheddar, Asiago and Romano, a handful at a time, until smooth, about 1-2 minutes. Remove from heat; add cheese sauce to pasta and stir.
03

Heat remaining butter in grill pan over medium-high heat. Place 2 slices pancetta on one side of sourdough bread, top with generous scoop of prepared macaroni and cheese and then top with another slice of bread to create a sandwich. Repeat with remaining slices of bread and macaroni and cheese to make six sandwiches.
04

Place sandwich in pan and grill, flipping once, until bread is golden and filling is heated through, about 2-3 minutes per side.

Related Tags

Mac and Cheese Recipes

Pancetta Mac and Cheese Panini

4.7

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

12 slices sourdough bread, toasted

1/2 pound pancetta, thinly sliced

2 tbsp. olive oil

1/4 cup (1 ounce) Wisconsin Romano Cheese, shredded

1/4 cup (1 ounce) Wisconsin Asiago Cheese, shredded

1/2 cup (2 ounces) Wisconsin Cheddar Cheese, shredded

2 oz. cream cheese

1/2 cup milk

1 tbsp. all-purpose flour

3 tbsp. butter, divided

1 cup elbow macaroni

03 Method

Step 1

In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Step 2

Melt 1 tablespoon butter in medium saucepan over medium heat. Whisk in flour until well combined. Gradually whisk in milk and cook, whisking constantly, until incorporated, 1-2 minutes. Stir in cream cheese, then gradually whisk in Cheddar, Asiago and Romano, a handful at a time, until smooth, about 1-2 minutes. Remove from heat; add cheese sauce to pasta and stir.

Step 3

Heat remaining butter in grill pan over medium-high heat. Place 2 slices pancetta on one side of sourdough bread, top with generous scoop of prepared macaroni and cheese and then top with another slice of bread to create a sandwich. Repeat with remaining slices of bread and macaroni and cheese to make six sandwiches.

Step 4

Place sandwich in pan and grill, flipping once, until bread is golden and filling is heated through, about 2-3 minutes per side.

04 Author