Macaroni and Cheese with Pancetta

Until now I've pretty much messed up macaroni and cheese every time I've made it.  There was even this one time Phil got really sick after eating it.  We were told it was a virus but I was a little worried it was the mac and cheese I made the night before.  I know, it's such an easy dish, right???  Well I haven't had much success until tonight, but I'm still open to other recipes if anybody has a good one.  Haha - so are you guys even going to try this recipe after all that?  It has pancetta in it!

Ingredients:

2 1/2 Cups of macaroni
1/2 Cup of pancetta, diced
1/2 Cup of sour cream
1 1/2 Cups of milk
1 Tbs of unsalted butter
1 Tbs of flour
1 Cup of cheddar, grated
2 Cups of Gruyere, grated
1 Cup of Parmesan, grated
1 Clove of garlic, minced
1 Tsp of of Dijon mustard
1/2 Tsp of paprika
1 Egg


Preheat oven to 400F.

Cook pasta in salted water, drain and put aside.

Meanwhile, place pancetta in a large saute pan and cook over high heat, stirring often until brown.  Drain on paper towel, put aside and turn heat down to medium.  Heat butter in the pan, add flour (this is forming a roux) and cook for a few minutes.  Remove the roux from the heat and gradually add milk and sour cream while blending until smooth.  Place the pan back on the stove top and add cheeses, garlic, mustard, paprika and stir for about 5 minutes or until sauce is nice and thick. Add the pasta, pancetta, raw egg and stir until combined.   Pour mixture into baking dish and cook for about 20-30 minutes.

Next time I think I might add some fresh tomato slices and a pinch of nutmeg.