Three-Cheese Macaroni with Brussels Sprouts and Pancetta

Ingredients

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 2-½ cups quartered Brussels sprouts, steamed or roasted until just tender
• Kosher salt
• 1-½ tsp. finely chopped fresh thyme
• 1-½ tsp. finely chopped fresh sage
• 3-½ cups whole milk
• ¼ cup all-purpose flour
• + 10 more ingredients
• • 1 cup finely grated Parmigiano-Reggiano
  • 5 oz. finely grated Fontina
  • 2 Tbs. finely grated Parmigiano-Reggiano (optional)
  • ½ cup small-diced pancetta, cooked until slightly crisp
  • 1 lb. pasta shells
  • 5 oz. finely grated Gruyère
  • 4 Tbs. unsalted butter
  • Kosher salt
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3 Tbs. unsalted butter, melted

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking