Cheesy Penne with Mushrooms and Pancetta

I'm going to go ahead and apologize for the stink value of these pictures.  I took them at night, and therefore all the natural light necessary to take a good picture was long gone.  I considered not even putting the pics on the post, but then I remembered how much I love it when recipes come with a picture...and how much I hate it when they don't.

Do you know Claire Robinson?  Of "5 Ingredient Fix"?  Yeahhhh.  She made this recipe for "Cheesy Penne" that looked yummy, so I tried it!  Only it seemed too plain, so I changed her 5 ingredients into 7 ingredients by adding baby portabella mushrooms and pancetta...ohhhhh yeahhhhh! 

The sharp white cheddar and dijon used in the sauce makes for a somewhat tangy pasta, while the pancetta gives it that nice, salty kick it needed!  The mushrooms are yummy too!!  : ) 

Cheesy Penne with Mushrooms and Pancetta

4 cups penne pasta

1/2 cup milk

2 teaspoons Dijon mustard

3/4 cup heavy cream

5 oz. sharp white cheddar

Kosher salt

Fresh ground black pepper

3 oz. pancetta

1 package baby portabella mushrooms

Cut pancetta into small pieces and sautee in a small pan over medium heat until browned.  Remove pancetta to a small bowl, but leave some of the pancetta grease in the pan.  Wash mushrooms, remove the stems, chop them and then sautee them in the pancetta grease until done.  Turn off heat.

Boil penne till "al dente" according to box directions.  Remember to salt the pasta water!!!  Drain pasta and return to pot. 

Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with the cream and grated cheddar.  Stir over medium-low heat until the cheese melts and the mixture is thickened.  Season with salt and freshly ground pepper.  Fold in mushrooms and pancetta.  Serve hot!