Macaroni and Cheese Carbonara
- Unsalted butter, for the baking dish
- 1 tablespoon olive oil
- 1 (1-inch-thick) slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 2 cups (8 ounces) grated Asiago cheese, plus more for the top
- 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
- 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
- 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmesan cheese, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
- Produce
- Flat-leaf parsley, fresh leaves (1/2 cup)
- Garlic (4 cloves)
- Thyme, fresh leaves (2 teaspoons)
- Meat
- Pancetta, small (1 thick (1-inch-thick) slice)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Cayenne pepper (1/2 teaspoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Elbow macaroni (1 pound)
- Dairy
- American cheddar, grated (1 1/2 cups)
- Asiago cheese, grated (2 cups)
- Butter, Unsalted (1)
- Fontina cheese, grated aged (1 cup)
- Irish white cheddar, grated (1 1/2 cups)
- Parmesan cheese (1/2 cup)
- Whole milk, hot (5 cups)
- Refrigerated
- Egg yolks, large (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 2, 2010 (2 years ago).
22 people saved this recipe.
