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Ingredients

Serves 8

• Coarse salt
• 1 pound cavatappi pasta
• 4 slices day-old oat or whole-wheat bread
• 1 tablespoon extra-virgin olive oil
• 1/2 pound pancetta, cut into 1/4-inch dice
• 5 ounces (10 tablespoons) unsalted butter
• 3 1/2 cups whole milk
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/2 pound mozzarella cheese, grated (2 cups)
• 1/2 pound mild white cheddar cheese, grated (3 cups)
• 1/2 pound Gruyere cheese, grated (3 cups)
• 1/2 pound fontina cheese, grated (2 cups)
• 3/4 teaspoon freshly grated nutmeg (do not use preground)
• Freshly ground pepper

Description

The Thick Crumb Topping Is Flavored With Pancetta, Making This An Unexpected Version Of The Classic.

Martha Stewart