Mac and Cheese Carbonara
A combination of cheeses, crispy bacon, the creaminess and richness of egg yolks and a crunchy, cheesy topping make this Mac and Cheese Carbonara deliciously amazing!
Servings 6 servings
- Butter for the baking dish
- 6 ounces bacon, chopped
- 4 garlic cloves, chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk
- 4 egg yolks
- 2 teaspoons fresh thyme leaves, finely chopped
- Pinch of nutmeg
- 8 ounces Asiago cheese, grated
- 6 ounces white cheddar cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 4 ounces Fontina cheese, grated
- 2 ounces Parmesan cheese, grated
- Salt and Ground Black Pepper, to taste
- 1 pound elbow macaroni, cooked just under al dente, drained
For the Topping
- 1/3 cup Panko bread crumbs
- 1/3 cup Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
To Make the Macaroni and Cheese Carbonara
Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a 3 Qt. Baking dish.
Heat a large pot over medium high heat. Add the bacon and cook until nicely brown and crispy. With a slotted spoon, remove the bacon to a paper towel lined plate.
Reduce the heat to low and add the garlic to the bacon drippings. Cook for about a minute. Whisk in the flour and cook for about 2 minutes. Whisk in the milk and raise the heat to high. Add the egg yolks, thyme and nutmeg. Whisk to incorporate. Whisk constantly until the mixture starts to thicken, about 5 -7 minutes.
Remove from the heat and whisk in all the different cheeses until completely melted. Season with salt and pepper to taste.
Add the cooked macaroni and mix well to combine. Transfer to the prepared baking dish.
Top the macaroni with the reserved bacon and the topping. Bake for about 15 to 18 minutes or until bubbly and golden brown.
- The easiest and fastest way to way to grate cheese is by using a food processor with the grating blade.
- Cook the macaroni in salted water.
- Cook the pasta until just al dente (firm and slightly under cooked). The pasta will continue to cook while it bakes
- You can use pancetta instead of bacon.
- Recipe adapted from Bobby Flay.
Calories: 981kcal | Carbohydrates: 42g | Protein: 57g | Fat: 63g | Saturated Fat: 35g | Cholesterol: 298mg | Sodium: 1707mg | Potassium: 508mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1855IU | Vitamin C: 2.6mg | Calcium: 1462mg | Iron: 2.3mg