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Mountain-style mac and cheese

Lisa Featherby
  • 65 minutes
  • Serves 4

INGREDIENTS

400

gm dried macaroni

80 milliliters

mild extra-virgin olive oil

80

gm mild pancetta, finely chopped

6

golden shallots, finely diced

4

garlic cloves, finely chopped

3 tsp

finely chopped thyme

150 milliliters

dry white wine

400 milliliters

pouring cream

150

gm coarsely crumbled Taleggio

150

gm coarsely grated Asiago