The comfort food season 🍁 Creamy Pancetta Mac n Cheese 🫕

Ingredients:
* 1 lb. dried elbow pasta
* 8 oz cubbed Pancetta ( mine is from TJ)
* 1/3 cup unsalted butter
* 1/2 cup all purpose flour
* 1 1/2 cups whole milk
* 2 1/2 cups half and half
* 4 cups shredded medium sharp cheddar cheese divided
* 2 cups shredded Gruyere cheese divided
* 1/2 Tbsp. salt
* 1/2 tsp. black pepper
* 1/2 tsp. paprika
Instructions:
1. Boil a large pot of salted water. Once boiling, add the dried pasta and cook for one minute less than the al dente recommendation on the package. Drain and lightly coat with olive oil to prevent sticking.
2. While waiting for the water to boil, grate the cheeses and divide them into three portions: 3 cups for the sauce, 1 1/2 cups for the middle layer, and 1 1/2 cups for the topping.
3. In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk until the mixture resembles wet sand. Cook for about a minute, whisking frequently. Gradually pour in approximately 2 cups of half and half, whisking constantly until smooth. Add the remaining half and half and whole milk while continuing to whisk until the mixture is smooth.
4. Keep heating the mixture over medium heat, whisking regularly, until it thickens to a consistency similar to slightly thinned condensed soup.
5. Remove from heat and stir in the spices and 1 1/2 cups of cheese, ensuring they melt and blend in. Add another 1 1/2 cups of cheese and stir until fully melted and smooth.
6. In a large mixing bowl, combine the drained pasta with the cheese sauce, thoroughly mixing them together.
7. Prepare individual mini cocottes by placing 1 tablespoon of shredded cheese at the bottom. Pour the pasta mixture into the cocottes and layer with pancetta in the middle. Top with cheese.
8. Broil for 5 minutes or until the cheese becomes bubbly and lightly golden brown. Be cautious not to overcook.
9. Remove from the oven and enjoy immediately