Apple Cider and Pancetta Mac & Cheese

ZENB Elbows Pasta will have you falling for a quick mac and cheese that will become your new cheese obsession. Salty pancetta and delicious apple cider create a savory treat in under 30 minutes.

• 12 ounces ZENB Yellow Pea Elbows Pasta, uncooked
• 1 tablespoon olive oil
• 1 ounce pancetta, cut into 1/4-inch cubes
• 1 small Gala apple, cored and cut into 1/2-inch pieces
• 2 tablespoons all-purpose flour
• 1 1/4 cups 2% milk
• 1/4 cup apple cider
• 3 cups shredded cheddar cheese
• 2 teaspoons chopped fresh thyme

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

2.

Meanwhile, heat oil in large skillet on medium heat. Add pancetta; cook for 2 to 3 minutes, stirring occasionally, until crisp. Transfer pancetta to clean plate with slotted spoon.

3.

Add apples to same skillet. Cook 2 to 3 minutes on medium heat, stirring frequently until tender. Add flour to pan; whisk continuously for 1 minute until smooth. Slowly add milk and apple cider while whisking constantly. Cook 3 to 5 minutes or until sauce thickens.

4.

Remove pan from heat; add cheese and until smooth. Add pasta and reserved pasta water, 1/4 cup at a time, until sauce is smooth and creamy. Garnish with reserved pancetta and thyme.