Dinner

Panko Crusted Pancetta Mac ‘n Cheese Recipe

ByJake Silas December 17, 2025December 17, 2025

Introduction

This Panko Crusted Pancetta Mac ‘n Cheese is a creamy, cheesy comfort dish elevated with crispy pancetta and a crunchy breadcrumb topping. Perfectly baked to golden perfection, it’s a crowd-pleaser for any occasion.

A white bowl filled with creamy macaroni and cheese, showing short curved pasta covered in smooth, pale yellow cheese sauce. Crispy small bits of golden brown bacon are scattered on top, adding texture and color contrast. A silver fork held by a woman's hand lifts a portion of pasta, highlighting the gooey cheese stretching from the bowl. The bowl sits on a wooden coaster against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb pasta, cooked
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
1 cup milk (2% organic recommended)
2 cups heavy cream
2 cups shredded white cheddar cheese
1/2 tsp ground black pepper
1 tsp dry mustard
4 Tbsp panko breadcrumbs
Spray butter, as needed
1 package pancetta, chopped

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: In a large pot over medium-high heat, melt 4 tablespoons of unsalted butter. Whisk in 4 tablespoons of all-purpose flour and cook for about 1 minute to create a roux.
Step 3: Reduce heat to medium, then slowly whisk in 1 cup of milk, 2 cups of heavy cream, 1 teaspoon of dry mustard, and 1/2 teaspoon of ground black pepper. Continue whisking until the mixture begins to bubble.
Step 4: Lower the heat to low and stir in 2 cups of shredded white cheddar cheese until fully melted and smooth.
Step 5: Add the cooked pasta to the cheese sauce and stir until well combined. Remove from heat and transfer the mac and cheese to an oven-safe skillet, flattening the top gently.
Step 6: Sprinkle 4 tablespoons of panko breadcrumbs evenly over the top and spray lightly with butter. Bake in the preheated oven for about 10 minutes, or until the topping is golden brown. Increase oven temperature to no more than 400 degrees F (200 degrees C) if browning is slow.
Step 7: While mac and cheese bakes, cook the chopped pancetta in a pan over medium heat without oil until golden and crispy, allowing it to release its own fat.
Step 8: Remove the mac and cheese from the oven and sprinkle the cooked pancetta over the top. Serve immediately and enjoy!

Tips & Variations

For extra flavor, try mixing in some smoked gouda or gruyere with the cheddar cheese.
Substitute pancetta with chopped bacon if preferred; cook until crispy in the same way.
Use whole milk instead of 2% for a richer sauce, or half-and-half for a lighter option.
Fresh herbs like thyme or parsley can be added on top before serving for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees F (175 degrees C) until warmed through to keep the topping crispy. Microwaving may soften the crust.

How to Serve

A white bowl filled with creamy macaroni and cheese shows soft, curved pasta covered in smooth, light yellow cheese sauce. Small golden brown crispy bacon bits are sprinkled on top of the pasta inside the bowl. A fork is lifting a bite of the cheesy pasta from the bowl, highlighting the thick cheesy texture holding the macaroni together. The bowl sits on a round wooden coaster, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes for this mac and cheese?

Yes, short pasta shapes like elbow macaroni, shells, or cavatappi work best as they hold the sauce well and provide a nice texture.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the mac and cheese through step 5, cover it, and refrigerate overnight. Add the breadcrumbs and bake just before serving for the best texture.