Mac & Cheese Carbonara
User Reviews
5
Mac & Cheese Carbonara
Description
The Mac & Cheese Carbonara recipe starts with cooking elbow macaroni just under al dente, then creates a cheese sauce by sautéing diced bacon until golden and cooking garlic briefly. Flour is whisked in to form a roux, after which heated milk is added and cooked until thickened. Lightly beaten egg yolks are incorporated to enrich the sauce.
Four cheeses—Asiago, sharp cheddar, mild cheddar, mozzarella, and Parmigiano Reggiano—are melted into the sauce, seasoned with fresh ground salt, pepper, chives, and cayenne pepper for subtle heat. The cooked pasta and bacon are mixed in, then transferred to a baking dish.
After baking at 350°F, the dish develops a creamy texture with a golden crust on top, combining smoky bacon flavors with layered cheese richness and a slight cayenne kick.
This casserole works well as a comforting main or side dish. Fresh parsley adds brightness when sprinkled over at serving.
Ingredients
- 1 tablespoon olive oil
- 4 smoked bacon cut into small dice, uncooked, strips
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 6 - 7 cups milk heated, whole
- 4 egg lightly whisked, large yolks
- 2 teaspoons chives fresh, finely chopped
- 1 teaspoon cayenne pepper
- 2 cups Asiago cheese plus more for the top, freshly grated
- 1-½ cups cheddar cheese plus more for the top, white
- 1-½ cups cheddar cheese plus more for the top, sharp, yellow
- 1 cup mozzarella cheese plus more for the top, grated
- ½ cup Parmigiano Reggiano cheese plus more for the top, freshly grated
- salt freshly ground
- black pepper freshly ground
- 1 pound elbow macaroni cooked just under al dente
- ½ cup parsley coarsely chopped, Italian
Instructions
- Preheat oven to 350 degrees F (about 177 degrees C). Grease the bottom and sides of a 3-quart baking dish with butter and set aside.
- In a large saute pan, heat the olive oil over medium heat. Add the diced bacon and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.
- Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1-2 minutes. Next, whisk in 6 cups of the hot milk, increase the heat to high, and cook, whisking constantly until thickened, for 3-5 minutes. Whisk in the light beaten egg yolks until incorporated and let cook for 1- 2 minutes, stirring constantly. Remove from heat and whisk in the chopped chives, cayenne, and all of the cheese until completely melted. Season with salt and pepper. If the mixture appears too thick, add some of the remaining milk ¼ cup at a time.
- Mix in the cooked macaroni, reserved bacon and chopped parsley, and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Mozzarella, and Parmigiano cheeses in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown (about 12-15 minutes). Remove from the oven and let rest 10 minutes before serving.
User Reviews
Overall Rating
5
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