1 lb. canneroni, trennete or other medium tube pasta
6 oz. pancetta, minced
1 (12-oz.) can evaporated milk
1/2 cup whipping cream
1 (14-oz.) can diced tomatoes
1 tbsp. hot pepper sauce
1 tbsp. kosher (coarse) salt plus more to taste
Freshly ground pepper to taste
5 cups shredded or grated Monterey Jack cheese (20 oz.)
3 cups shredded or grated Italian fontina cheese (12 oz.)
2 cups fresh bread crumbs, toasted

Macaroni & Cheese With Tomatoes & Fontina

1. Fill large pot two-thirds full of water; add 1 tbsp. of salt. Bring to a boil over high heat. Cook canneroni according to package directions; drain. Do not rinse.
2. Meanwhile, in medium skillet over medium heat, saut� pancetta until translucent, about 5 minutes. Remove from heat; set aside.
3. Heat oven to 350� F. In a large bowl, combine evaporated milk, cream, tomatoes and hot pepper sauce. Season with pepper. Fold in cheeses. Add pasta and pancetta to cheese mixture; stir together gently but thoroughly.
4. Pour pasta mixture into 3 1/2-quart casserole. Season bread crumbs with salt and pepper; spread over pasta. Cover tightly with aluminum foil; bake for 20 minutes.
5. Remove foil and bake for an additional 10 minutes or until bread crumbs are lightly toasted. Remove from oven; let stand for 5 minutes before serving.
   Makes 8 servings
   Preparation time: 45 minutes