The Hungry Elephant

Late last week I made some deeeeelicious carbonara, but I had a tasty problem on my hands – leftover pancetta! (I know, why didn’t I put the whole thing in the carbonara!) I tried to come up with some yummy meals to use it in, but I wasn’t in the mood for a breakfast sandwich or stuffing it in a potato, which sounds yummy and I will try it soon.

Instead, I was craving some mac’n’cheese. Here in Canada, we are macaroni and cheese BUFFS. I’m 90% sure Canuck college & university kids eat the most in the world.. Mostly Kraft Dinner or No Name white cheese. Mmmm.

However I didn’t want to make the boxed stuff. Gotta make it from scratch and BAKED.


  • 1 1/2 cups milk
  • 1 1/4 cup cooked macaroni
  • 3 heaping spoonfuls of all-purpose flour
  • HANDFULS of cheddar cheese – shredded (guide this yourself, depends on how cheesy you want it)
  • salt, pepper
  • 1/2 cup pancetta chopped
  • chopped green onions
  • teaspoon butter
  • 1/2 brick cream cheese.
  • handful fried onions.

Begin by cooking your macaroni – when it’s done, put it in a casserole dish.

As you do that, heat up the butter in a pot on medium, saute then onions and bacon until the meat is nice and crispy. Set aside. In the same pot, bring the milk to a boil, stirring frequently to not burn it. Add in the cream cheese and stir until it has dissolved. Now add in the flour, salt and pepper. Keep on medium and stir frequently until it thickens up. The best part is now – slowly drop in the cheese and stir until it has melted. Taste and add more until desired.

Take the cheesy mix and pour it alllll over the pasta and mix until the sauce has covered everything. Add in the pancetta and onions and mix again. Top with fried onions (or bread crumbs) Bake at 350 for 15 minutes.


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