Cheesy Pancetta Pasta Bake

This recipe is a modified version of my Southern Style Mac and Cheese, lightened-up.  It was such a winner in our house, that I wanted to share this variation.  I love just about anything with cheese in it.   The pancetta adds great flavor to this dish.  Since this recipe only uses about 4oz, you get the great flavor without much added fat.   I served this as our main dish with steamed broccoli.  A very kid-friendly meal.  Enjoy~


Cheesy Pancetta Pasta Bake

Ingredients:
8oz uncooked penne pasta, cook according to package directions (I prefer Dreamfields, it's a low-glycemic, low-carb pasta that actually tastes good!)
2 eggs, beaten
4 oz finely diced pancetta (Italian bacon)
1 cup freshly shredded Gruyere cheese
1 ½ cups 50% less fat Cabot's sharp cheddar cheese, shredded
1/3 cup light sour cream
1 ½ cups 2% organic milk
½ stick smart balance butter, melted
Dash ground mustard
¼ tsp cayenne pepper (optional)
Salt and pepper to taste

Preheat oven to 375 degrees. Boil macaroni according to package, drain and cool.   Saute diced pancetta over medium heat until cooked through and fat is rendered (about 5 minutes or so).
 

Drain and set aside.  In a large bowl, add drained pancetta and all other ingredients (reserving 3/4 cup cheddar cheese for topping).

 

Toss with cooked macaroni and spread into a casserole dish sprayed with cooking spray. 

Bake at 375 degrees for 30 minutes or until lightly golden on top.

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