Emily's Cookbook


Code Blue Macaroni and Cheese

(Serves 8 as a side dish)



1 1b. cellentani  pasta

Salt and paper to taste

4 ounces of diced or cubed pancetta  (Italian bacon)

4 tablespoons butter

3 tablespoons flour

Two cups cream or milk (more if needed)

8 ounces crème fraiche

8 ounces shredded gruyere cheese

8 ounces shredded sharp cheddar cheese

6 tablespoon finely ground bread crumbs


Preheat oven to 375 degrees. Make the pasta according to the package directions. While the pasta is cooking, fry up the pancetta in a small pan until browned (like bacon). When the pasta is done, strain in a large colander and let sit in sink. In the same pot used to make the pasta heat the butter on medium heat until melted, then add the flour, stirring constantly to make a roux. Add in the milk and crème frache, continuing to stir. Pour both cheeses into the mix and sprinkle with salt and pepper to taste, stirring constantly until the cheddar and gruyere melts and the mixture resembles a gooey cheese sauce. If it’s too thick add a little more cream or milk. Turn heat to low. Add pasta and the pancetta to the pot and mix until the noodles are completely coated with the cheese mixture.

Pour mixture into a 3-quart glass Pyrex baking dish. Sprinkle with the breadcrumbs and bake for 10 minutes. If the breadcrumbs are still not browned, turn oven to the broil setting and remove after three minutes (watch closely or it will burn). Serve immediately.    

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Great Food
Places to Stay

The Ponderosa 

( Try the McCreedy beef )

777 The Square, Nugget, California 

The Bun Boy 

802 The Square, Nugget, California

The Lumber Baron Inn

( It's not a "Restaurant," wink, wink )

635 The Square, Nugget, California