Macaroni and Cheese Carbonara

A twist on a classic comfort food! What is better than adding pancetta to cheese and pasta? Enjoy Macaroni and Cheese Carbonara as a side or as a meal!
Macaroni and Cheese Carbonara
Adapted from foodnetwork.com
Macaroni and Cheese Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 1/2

    cup coarsely chopped fresh flat-leaf parsley leaves

  • 1

    pound elbow macaroni, cooked just under al dente

  • Kosher salt and freshly ground black pepper

  • 1/2

    cup freshly grated parmesan cheese, plus more for the top

  • 1

    cup (4 ounces) grated aged fontina cheese, plus more for the top

  • 1 1/2

    cups (6 ounces) grated American cheddar cheese, plus more for the top

  • 1 1/2

    cups (6 ounces) grated Irish white cheddar cheese, plus more for the top

  • 2

    cups (8 ounces) grated asiago cheese, plus more for the top

  • 1/2

    teaspoon cayenne pepper

  • 2

    teaspoons finely chopped fresh thyme leaves

  • 4

    egg yolks, large, lightly whisked

  • 5

    cups whole milk, or more if needed, hot

  • 3

    tablespoons all-purpose flour

  • 4

    cloves garlic, finely chopped

  • 1

    1-inch-thick slice pancetta, cut into small dice

  • 1

    tablespoon olive oil

  • Unsalted butter

Directions

Preheat the oven to 375 degrees Fahrenheit. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside. Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: