Macaroni and cheese with pancetta and wine recipe

This is a baked macaroni and cheese recipe for those who look for a more european taste, something deeper and richer that the wine, once evaporated, leaves behind combined with the pancetta and cheese... yummy!

Ingredients for this:

1 lb. macaroni elbows pasta
1 cup pancetta cubes
1/2 cup minced shallots
2 cups chopped white mushrooms
1 cup white wine
1 cup 35% cream
1 teaspoon nutmeg
1 1/2 cups grated old cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 cups white bread crumbs
1/2 cup extra-virgin olive oil
2 garlic cloves

How do you will make this now:

Chop the pancetta in cubes, slice the mushrooms. Using your favorite deep skillet, cook the pancetta and the mushrooms over medium-high heat; once they are almost cooked, mix in the sliced shallots and press one garlic clove in.

Deglaze by pouring the white wine over; heat up to reduce the liquids by half.

Boil the macaroni pasta until al dente, about 2 minutes less boiling time than package instructions; reserve.

Pour the cream in the skillet; mix in the grated cheeses. Cook the sauce until the sauce is smooth and the cheese all has melted. Pour this cheese sauce in the lasagna pan you will use to bake the macaroni and cheese. Pour the cooked macaroni pasta over and mix.

Preheat the oven to 300 ˚F. In a bowl, mix the oil with the bread crumbs;  press the other garlic clove in and mix.  Sprinkle the bread crumbs mix over the macaroni and cheese and bake in the oven until the top bread crumbs are nice and golden brown...

Serve to your happy crowd, and ladle yourself a generous portion!