6 oz penne pasta, cooked and drained
8 oz diced pancetta
2 Tbsp butter
3 Tbsp all-purpose flour
1 1/2 cups whole milk
2 cups (8oz) Jarlsberg cheese, grated, divided
1/2 cup (2oz) Monterey Jack cheese, grated, divided
1/4 tsp salt
1/2 tsp chili powder, divided
1/8 tsp garlic powder
Preheat oven to 350 degrees. Spray an 8×8-inch pan with cooking spray. Set aside.
In a small skillet, cook pancetta until slightly crispy. Drain fat and set aside.
In a large saucepan, melt butter and whisk in flour. Cook for 2 minutes. Slowly whisk in milk. Cook until the sauce thickens, about 10 minutes. Remove from heat. Add 1-3/4 cup Jarlsberg cheese, 1/4 cup Monterey Jack cheese, salt, 1/4 tsp chili powder and garlic powder. Stir until all cheese has melted.
Combine cooked pasta, pancetta and cheese sauce. Spread into prepared pan. Top with remaining cheese and chili powder.
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.