Creamy Baked Carbonara Mac and Cheese
User Reviews
5
Creamy Baked Carbonara Mac and Cheese
Description
This recipe starts with cooking elbow macaroni to al dente in salted boiling water, then draining and transferring it to a bowl. The cheese sauce is prepared separately by melting unsalted butter and whisking in flour to create a roux, which serves as the base. Gradual addition of milk forms a smooth, thickened sauce once cooked, seasoned with salt and black pepper. Shredded white cheddar and grated Parmesan cheeses are added partway to form a creamy cheese sauce.
Once the sauce coats the macaroni, the mixture is cooled slightly before folding in beaten eggs, chopped crispy bacon slices, and thawed peas. This mixture is poured into a greased baking dish and likely topped with more cheese before baking at 375˚F to set and brown the top, forming a layered, creamy interior with a crisp golden crust.
The combination of cheeses and bacon reflects carbonara flavors integrated with the classic mac and cheese base. The peas add mild sweetness and color contrast. This baked dish is suitable as a hearty main or side serving, balancing richness with texture variation.
Ingredients
- ½ pound macaroni
white cheddar cheese sauce
- 5 tablespoons butter unsalted
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 heaping cup cheddar cheese white, shredded, plus more for sprinkling on top
- ¼ cup Parmesan Cheese grated, plus more for sprinkling on top
- salt to taste
- black pepper to taste
assembly
- 2 large egg lightly beaten
- 8 Bacon slices, crispy cooked, chopped and divided
- ⅔ cup peas frozen, thawed
Instructions
- Preheat oven to 375˚F. Lightly grease a 9”x 12” baking dish.
- Fill a large pot with water, place over high heat and bring to a boil. Add a handful of salt and pasta and bring back up to a boil. Cook macaroni, stirring occasionally, until macaroni is al dente, about 7 minutes. Drain and transfer macaroni to a large mixing bowl.
- Place a saucepan over medium heat and melt butter. Sprinkle flour over melted butter and whisk together for 2 to 3 minutes.
- Add milk in a slow and steady stream, while whisking, until fully incorporated and mixture is smooth and has thickened enough to coat the back of a wooden spoon. Season generously with salt and pepper.
- Remove from heat and stir in shredded cheddar and Parmesan, small handfuls at a time, until a smooth cheese sauce has formed.
- Pour sauce over macaroni and stir together. Allow mixture to cool, about 10 minutes. Stir in eggs, 6 slices bacon and peas until fully and evenly incorporated. Season with salt and pepper.
- Pour mixture into a baking dish and top with more white cheddar, Parmesan and remaining bacon.
- Bake macaroni for 20 to 25 minute or until mixture is thick, creamy and lightly browned on top.
- Remove from heat and allow macaroni to cool, about 10 minutes, before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 341kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 267mg | 11% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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