1 pound Elbow pasta (I like whole wheat)
3 C Medium-sharp cheddar + 1/2 C (grated)
1 C Monterey Jack (grated)
1 C Parmesan cheese (grated)
4 Tblsp butter
4 Tblsp flour
4 cups Whole milk (warmed)
3 Egg yolks (gently beaten)
2-3 Cloves garlic (finely minced)
1/4 tsp Nutmeg
Salt and pepper to taste
4 oz Pancetta (cut in small strips)
1 cup Frozen peas (thawed)

Preheat oven to 350 degrees.

Cook pasta in large pot of boiling, salted water until al dente–make sure it’s slightly undercooked.

In a frying pan cook the pancetta until crispy. Remove pancetta and reserve pan drippings for later.

Next, in a medium saucepan, melt the butter (over medium-low heat) then add garlic and sauté for 2-3 minutes (but don’t let the garlic burn).

Whisk the flour into the butter and continue stirring/whisking for about five minutes, making sure it’s lump free.

Next stir the warm milk into the butter/flour mixture and cook until thickened-about 10 minutes. Turn off the heat and gradually stir in the cheese (reserving the 1/2 C cheddar for the top). Season with salt, pepper and nutmeg.

Stir cheese mixture into macaroni until coated. Then stir in the beaten egg yolks. Lastly, stir in 1/2 of the cooked pancetta.

Pour mixture into a baking dish. Top with the remaining 1/2 C of cheese.

Bake for approx. 20 minutes. Let sit 5-10 minutes.

When ready to serve, warm the thawed peas in the frying pan with the pancetta drippings.

To serve: top the mac and cheese with the crispy pancetta, warmed peas and a bit of freshly ground pepper.