Mac and cheese with brie and walnuts

Ingredients:

• 90 g chopped pancetta
• 220 g rigatoni
• 3 tablespoons unsalted butter
• Half a small onion, finely chopped
• 1/4 tsp ground nutmeg
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp ground allspice
• 1/4 cup premium flour
• 3 cups whole milk
• 110 g of brie cheese, remove the rind and chop the cheese finely
• 110 gr. gruyere, grated
• 0.5 cups walnuts, toasted and coarsely chopped
• 3 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 190°C. Grease a 20cm square baking dish.
2. Fry the pancetta in a small skillet until crisp, about 10 minutes. Set aside.
3. Cook the pasta according to package directions, reducing the cooking time by 1 minute. Drain and set aside.
4. In a large saucepan over medium heat, melt the butter. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, 5–7 minutes. Add the nutmeg, paprika, cayenne pepper, allspice, and a few grinds of pepper and cook for another 2 minutes. Increase the heat to medium-high and add the flour, stirring until smooth, then cook for 1 minute. Add half the milk, stirring constantly until thickened, about 5 minutes, then add the remaining milk. Add the Brie, Gruyere, and pancetta and stir until the cheese melts. Remove from heat and stir in the pasta.
5. Place everything in a baking dish and sprinkle with walnuts and Parmesan. Bake until the top is golden brown, about 25 minutes. Let cool for 5 minutes and enjoy!