By FoodmyLovely, member
Posted: October 22nd, 2012
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 or pecorino (if using). With your hands, toss well to combine. Set aside.
Position a rack in the center of the oven and heat the oven to 350 degrees F.
Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes; the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.
Turn off the heat and gently whisk in the Cheddar and mustard. Season to taste with salt. Keep warm.
Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.
Add the cheese sauce, brussels sprouts and pancetta to the pasta and gently stir to combine.
Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350 degrees F until the top is golden, about 15 minutes. Serve immediately.