This Baked Mac And Cheese Recipe Gets A Grown-Up Makeover | GBH

Ingredients

• 1 pound rotelle pasta
• 8 ounces pancetta, diced
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 leeks, cleaned, halved lengthwise, and thinly sliced
• 2 cloves garlic, chopped
• 1 teaspoon dijon mustard
• 2 dashes Tabasco hot sauce
• 1/4 cup all purpose flour
• 1 pound sharp white cheddar cheese, grated, 1/2 cup set aside
• 6 ounces Comté cheese, grated
• salt and pepper, to taste