This is mac & cheese with swagger. Crispy pancetta, toasted breadcrumbs, and a creamy cheese sauce that all happens in one Dutch oven. No side pans, no extra bowls—just maximum flavor with minimal cleanup. And we use the Kenji evaporated milk trick to make the sauce come together and get extra cheesy.

Instructions

Grate the cheddar and American cheese. Freshly grated melts smoother than pre-shredded. In a Dutch oven over medium heat, cook the pancetta until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot. Add the breadcrumbs to the pancetta fat and stir until golden brown. Remove and reserve for topping. Pour the pasta into the pot. Add just enough water to cover and season with kosher salt. Simmer until al dente, stirring so it doesn’t stick. Stir in the evaporated milk, cheddar, and American cheese. Keep stirring until the sauce is silky and coats the noodles. Fold in the crispy pancetta. Top with toasted breadcrumbs and black pepper. Serve hot.