Spice World Inc

Community Recipe

Creamy White Four Cheese with Pancetta Mac & Cheese

Serves: 5
Total Time: 45 Minutes


  • 6 oz pancetta, diced
  • 1 lb Creste Di Gallo pasta (or elbow-shaped pasta), cooked until al dente
  • 3 Tbsp Butter
  • 3 tsp Spice World Ready-to-Use Minced Garlic
  • 3 Tbsp flour
  • 1/2 tsp each: Salt, Black Pepper, Garlic Powder & Onion Powder
  • 3 1/2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 8 oz mozzarella, shredded
  • 10 oz Aged White Cheddar, grated
  • 6 oz Fontina, grated
  • 5.2 oz package, Boursin Shallot & Chive
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  • In an oven-safe skillet, add 1 tablespoon of butter and the diced pancetta. Cook over medium-high heat until browned and crispy, about 5-6 minutes. Remove the pancetta to a bowl and remove any grease.
  • Add the remaining 2 tablespoons of butter to the pot.
  • Once melted, add the minced garlic, flour, and seasoning. Whisk until all the flour has absorbed the butter, and cook 1 more minute on medium heat.
  • Gradually whisk in the whole milk and heavy cream. Bring to a gentle boil, then simmer for 5 minutes to reduce liquid and thicken.
  • Whisk in the Boursin cheese until smooth (it’s okay to have small lumps).
  • Set aside 1 cup shredded mozzarella.
  • Whisk in the remaining shredded cheeses, 1 cup at a time, until the sauce is thick, smooth, and creamy.
  • Fold in the cooked pasta and crispy pancetta (reserving a few tablespoons for topping).
  • Top with the set-aside shredded mozzarella and pancetta. Broil in the oven for 1-3 minutes, until slightly golden.
  • Enjoy warm with freshly chopped herbs, such as parsley or basil.
Creamy White Four Cheese with Pancetta Mac & Cheese