Ingredients
1/4 cup panko bread crumbs1-1/2 teaspoons plus 1 tablespoon olive oil, divided4 ounces sliced pancetta, finely chopped3 cups uncooked elbow macaroni (about 12 ounces)3 tablespoons butter1 shallot, finely chopped1 garlic clove, minced3 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepperDash ground nutmeg1-1/2 cups 2% milk1/2 cup white wine or chicken broth1 cup shredded Emmenthaler or Swiss cheese1 cup shredded Gruyere or Swiss cheese
Preparation
In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan.
In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted.
Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.
