Sooo…it’s a been a while! I’m aware and I’m sorry! But I’ve made it a goal to post to this blog often. So far…it’s off to a slow start. But it’s only month one, give me another month to get back into it. I appreciate it! For this dish, I wanted to put another twist on macaroni and fromage. I went for the Cordon Bleu style and cooked it up with diced pancetta and Swiss cheese. How much Swiss? About a pound. Yeeaaa…perhaps unhealthy but incredibly delicious. I should mention that I also put a pound of Gouda in there as well. Minor detail. It’s super easy to make though. Just make a rue with butter and flour. Toss in some chopped onions. Add in about a cup of milk and a half a cup of sour cream and mix that together. Once mixed, you can then start to slowly add the shredded cheeses ounce by ounce, pound by pound. Once you’ve got a nice cheesy mixture then you can add your pancetta. Mix together with your cooked short noodle of choice and then place in a deep baking dish. Sprinkle some pepper and paprika for color and throw some fresh cut cubes of bread on top. Sprinkle a bit more cheese on top and Voila! Bake at 400 degrees for about 10-15 and there you have it—the anti lactose intolerant otherwise known as Mac n Cheese. ‘til the next dish!