Pancetta Mac and Cheese Panini

 

Oh the thickness is fantastic, you see this?!

This is one beefed up mac and cheese sandwich! Found here

I could hardly eat the whole thing, Caleb only did half and hes a big eater. It yields enough for leftovers as well. Gotta give this one a go, trust me!

INGREDIENTS:

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

DIRECTIONS:

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

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.

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

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