Spring is in full swing, and we’re leaning into the green vibes with this epic Spring Mac and Cheese! It’s creamy, cheesy, loaded with pancetta and peas, and basically everything I want in life. I love carbs!
Table of Contents
Why I Love This Recipe
You know I love a good mac and cheese moment, but this Spring Mac and Cheese version is giving major spring energy! The salty pancetta adds that crispy, savory bite, the peas keep it feeling bright and seasonal, and the cheese combo of fontina and gouda? Absolutely dreamy. Plus, it all comes together in one pot (unless you're baking it!), which means less cleanup and more time enjoying a bowl of cheesy magic. Perfect for a weeknight dinner or a springtime dinner party side.
I know what you're thinking - Spring Mac and Cheese in one pot? What does that mean? Yes -we are cooking the pasta in milk!
Cooking the pasta directly in milk is a total game-changer for mac and cheese. It not only saves you from dirtying an extra pot (we love a one-pot situation!), but it also lets the pasta release its starch straight into the milk as it cooks. That means a naturally creamy base without needing a roux or extra thickeners. By the time the pasta is tender, you've already got a silky, rich sauce just waiting for the cheese—no fuss, no flour, just creamy, dreamy perfection.
Ingredients & Substitutions
- Pancetta
- Medium shell pasta
- Milk
- Kosher salt
- Butter
- Garlic powder
- Fontina cheese
- Gouda cheese
- Black pepper
- Fresh or frozen peas
- Panko bread crumbs (optional, for baked version)
How to Make
- In a medium saucepan, sauté the pancetta over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pan, add the milk, raw pasta, 1 teaspoon of salt, butter, and garlic powder. Bring to a simmer over medium-high heat, stirring frequently to prevent sticking.
- Once simmering, reduce the heat to low. Continue stirring and cook for 17–20 minutes, or until the pasta is tender. Drain any excess milk and return the pasta to the pot.
- Stir in the grated fontina, gouda, cooked pancetta, and peas until the cheese is fully melted and everything is evenly combined. Turn off the heat, cover the pot, and let sit for 5 minutes before serving.
For the baked version:
Transfer the Spring Mac and Cheese to a medium baking dish. Melt the butter and mix with the panko. Sprinkle the breadcrumb mixture over the top and bake at 375°F for 10–15 minutes, until golden brown. Serve hot.
Tips & Tricks
- Don’t walk away from the pot! This is a one-pot Spring Mac and Cheese, and the pasta cooks directly in the milk—so give it frequent stirs to keep things creamy and prevent any sticking.
- Blanch your peas if using fresh ones—they only need a minute or two in boiling water to keep that bright green color and snap.
- Want it extra golden and crispy on top? Go for the baked Spring Mac and Cheese version and load up with buttery panko breadcrumbs.
- Use a mix of cheeses for max flavor. Fontina melts like a dream and gouda brings the nuttiness—don’t skip the combo!
- Make it ahead: You can prep everything up to the bake when it comes to Spring Mac and Cheese, then refrigerate, and then pop it in the oven when you’re ready to serve.
FAQ's
What is the best type of pasta for a Mac and Cheese.
Short, sturdy shapes that trap cheese are your BFFs. Think shells, elbows, cavatappi, or even small rigatoni. They hold sauce well and have a satisfying bite.
Is there a vegetarian version?
Yep—just leave out the pancetta. You’ll still get tons of flavor from the cheese and garlic.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to bring it back to life.
Can I freeze it?
Not recommended—the dairy doesn’t always freeze well and the texture can get weird. Best to eat it fresh!
Similar Recipes
Spring Mac and Cheese
Ingredients
- 4 ounces pancetta diced
- ½ pound medium shell pasta
- 3 cups milk
- kosher salt
- 1 tablespoon butter
- 1 teaspoon garlic powder
- ½ cup grated fontina
- ½ cup grated gouda
- freshly cracked black pepper to taste
- 1 cup fresh peas blanched (or 1 cup of frozen peas)
Optional for baked mac and cheese
- 3 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- In a medium saucepan, sauté the pancetta over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pan, add the milk, raw pasta, 1 teaspoon of salt, butter, and garlic powder. Bring to a simmer over medium-high heat, stirring frequently to prevent sticking.
- Once simmering, reduce the heat to low. Continue stirring and cook for 17–20 minutes, or until the pasta is tender. Drain any excess milk and return the pasta to the pot.
- Stir in the grated fontina, gouda, cooked pancetta, and peas until the cheese is fully melted and everything is evenly combined. Turn off the heat, cover the pot, and let sit for 5 minutes before serving.
Baked version:
- Transfer the mac and cheese to a medium baking dish. Melt the butter and mix with the panko. Sprinkle the breadcrumb mixture over the top and bake at 375°F for 10–15 minutes, until golden brown. Serve hot.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
That looks delicious! What kind of Gouda do you like to use with that?
Thought I had rated this already but doesn’t look like I had! I’ve made this twice already during coronavirus quarantine. It is delicious and so easy!! It tastes just as good as leftovers.
Yum! Does this recipe do well doubled, Gaby? Thanks in advance!
totally!
Love the creamy mac and cheese!
or you can do it without the pancetta, and it will still taste really good!
absolutely!
Turkey bacon was the perfect substitute. I also liked how the cheese amount was not over the top like one sees in a lot of mac mac recipes. My 12-year-old--who coined the phrase "mac mac"
--gives the meal a solid A grade. Close to a rave for him!
yayyyyy
My wife and son have the tick-borne hooved animal meat allergy. They can eat turkey and chicken, but otherwise most meats are off limits. As such,, any recs for a pancetta substitute? Thanks.
turkey bacon!