INGREDIENTS
4 oz
Pancetta
1 tbsp
Flat-leaf parsley, fresh
1
Egg, large
1 tsp
Mustard, ground
1 lb
Elbow macaroni
1
Kosher salt
1 tbsp
Sugar
1/2 cup
Panko breadcrumbs
4 tbsp
Butter, unsalted
3 cups
Cheddar, aged or extra sharp
1 cup
Parmesan, grated
2 1/2 cups
Whole milk