Pancetta and Vodka Mac&Cheese

  • Preparation 20 MIN
    Cooking 20 MIN
  • Makes 4 to 6 servings



  1. In a large pot of salted boiling water, cook the pasta al dente. Drain, oil lightly and set aside.
  2. In a small non-stick skillet, brown the pancetta until crispy. Drain on paper towels and set aside.
  3. In the same pot that was used to cook the pasta, melt the butter with the tomato paste. Add the flour, stir and cook for 1 minute. Add the milk and cream and bring to a boil. Season with salt and pepper. Stir in the cheese and melt, stirring with a whisk. Add the macaroni and simmer for 2 minutes over medium-low heat. Add the vodka, spices and three quarters of the pancetta. Adjust the seasoning. To serve, top with the remaining pancetta.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

Without vodka

Content % Daily Value
Calories 655  
Total Fat 34 g  
Saturated Fat 19 g  
Sodium (salt) 796 mg  
Carbohydrates 59 g  
Fibre 2 g  
Protein 28 g