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4.6 from 60 votes

Carbonara Mac And Cheese Soufflé

This Carbonara Mac And Cheese Soufflé the end all of mac and cheese. It's fluffy, puffy, yummy, gooey, cheesy and creamy pasta with crispy pancetta. Need I say more?

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 486 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Italian

Ingredients

  • 12 ounce pasta such as mini pasta shells or elbow macaroni
  • 4 ounces pancetta chopped
  • 3 eggs divided
  • 1 tablespoon butter unsalted
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk I used 3.25%
  • salt and pepper to taste
  • ¼ teaspoon nutmeg ground
  • 1½ cups gruyere cheese shredded
  • 1½ cups White Cheddar Cheese shredded
  • 1 tablespoon fresh parsley chopped

Instructions

    Cup of Yum
  1. Preheat oven to 400 F degrees. Butter or grease a 9x13 inch casserole dish.
  2. Cook pasta according to package instructions.
  3. Add the pancetta to a saucepan and cook until it browns. Remove the pancetta from pan and place over paper towels to soak up some of the fat.
  4. Separate the eggs and whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks and set aside.
  5. Add the butter to the saucepan and melt. Add the minced garlic and cook until it starts foaming and gets aromatic, about a minute. Sprinkle the flour over the garlic and stir. Whisk in the milk and cook until the sauce thickens and coats the back of a wooden spoon.
  6. Season the sauce with salt, pepper and nutmeg.
  7. Add half the gruyere and half the cheddar cheese to the sauce and continue whisking until the cheese melts.
  8. Temper the egg yolks by adding a ladle of the sauce at a time to the egg yolks and whisking them, add about 3 ladles of sauce altogether. You want to do this to avoid the eggs from scrambling up when you add them to the cheese sauce.
  9. Stir in the egg yolk mixture back into the cheese sauce. Remove from heat. Fold the egg whites into the cheese sauce. Add the pasta to the sauce and toss gently.
  10. Start layering the casserole. First, add half of the pasta coated in sauce to the prepared baking dish. Then sprinkle half of the pancetta over the pasta followed by half of the remaining gruyere and half of the remaining cheddar. Now, add the rest of the pasta and then add the remaining pancetta and cheese.
  11. Bake for 20 minutes until golden and puffed. If you want it more golden you can turn the broiler on and broil the souffle for 2 or 3 minutes.

Notes

  • Leftovers: Store carbonara mac and cheese in an airtight container in the fridge for up to 3 days, but make sure it’s cooled completely before storing it in the fridge.
  • Freezing: Store it in an airtight container in the freezer for up to 2 months. You can also store it in a baking dish covered tightly with aluminum foil. Bake, frozen and covered with foil at 350°F for 1 hour.

Nutrition Information

Serving 1serving Calories 486kcal (24%) Carbohydrates 37g (12%) Protein 24g (48%) Fat 26g (40%) Saturated Fat 14g (70%) Cholesterol 130mg (43%) Sodium 361mg (15%) Potassium 267mg (8%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 719IU (14%) Vitamin C 1mg (1%) Calcium 491mg (49%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 486

% Daily Value*

Serving 1serving
Calories 486kcal 24%
Carbohydrates 37g 12%
Protein 24g 48%
Fat 26g 40%
Saturated Fat 14g 70%
Cholesterol 130mg 43%
Sodium 361mg 15%
Potassium 267mg 6%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 719IU 14%
Vitamin C 1mg 1%
Calcium 491mg 49%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.