2 tablespoons olive oil
1/3 cup diced pancetta
1/2 cup small-diced onion
1 teaspoon minced garlic
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups half-and-half or milk
3/4 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon fresh ground nutmeg
1 pound small shell pasta, cooked al dente
4 ounces grated Parmigiano-Reggiano
4 ounces grated white Cheddar
4 ounces grated Gruyere
4 ounces grated fontina
1/4 cup bread crumbs
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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