3 fresh jalapeño chiles
8 ounces pancetta, diced
5 tablespoons butter, divided
1/2 yellow onion, diced
4 1/2 cups heavy whipping cream
3 tablespoons flour
5 cups aged cheddar cheese, shredded
3 cups 3-pepper colby-jack or pepper jack cheese, shredded
2 cups smoked gouda cheese, shredded
3/4 cup fontina cheese, shredded
1 pound elbow pasta
1/2 cup dry bread crumbs
Preheat oven to 400°F.
Place jalapeños on baking sheet and roast about 20 minutes (until charred).
Remove and place in resealable plastic bag for 10-15 minutes.
Remove peppers from bag, slice in half; remove half of seeds and dice.
Fry pancetta in sauté pan until crispy.
Remove from pan and drain on paper towel; set aside.
In sauté pan, melt 1 tablespoon butter and add diced onions.
Cook over low heat until caramelized; remove from pan and set aside.
Place heavy whipping cream in saucepan and warm on low heat.
Melt 3 tablespoons butter in large sauté pan.
Add flour and cook 2-3 minutes, stirring constantly.
Gradually whisk in warmed heavy whipping cream.
Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth.
Reduce heat to low.
Reserve 1 cup aged cheddar.
Add remaining cheddar and other cheeses to pan and stir to incorporate.
Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm.
Cook pasta according to package directions in salted boiling water until “al dente.”
Drain pasta, return to pan and stir in cheese sauce.
Pour mixture into buttered 10 x 15-inch baking dish and sprinkle with reserved aged cheddar.
Melt remaining 1 tablespoon butter.
In small bowl, combine melted butter and bread crumbs; sprinkle mixture over top of macaroni.
Bake 20-25 minutes at 400°F or until golden brown.