Bobby Flay’s Macaroni and Cheese Carbonara
A flavorful twist on a comfort food classic.
Bobby Flay’s Macaroni and Cheese Carbonara
Ingredients
- Unsalted butter, for greasing
- 1 tablespoon olive oil
- 1/2 lb sliced pancetta, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly beaten
- 2 teaspoons fresh thyme, finely chopped
- 1/2 teaspoon cayenne pepper
- 2 cups Asiago cheese, grated, plus more for the top
- 1 1/2 cups Irish white cheddar, grated, plus more for the top
- 1 1/2 cups American cheddar, grated, plus more for the top
- 1 cup aged fontina cheese, grated, plus more for the top
- 1/2 cup parmesan cheese, freshly grated, plus more for the top
- Kosher salt and freshly ground black pepper, to taste
- 1 lb elbow macaroni, cooked just under al dente
- 1/2 cup fresh parsley, coarsely chopped
Preparation
- Preheat oven to 375°F and butter the bottom and sides of a 10x10-inch baking dish. Set aside.
- Heat oil in a large sauté pan over medium heat. Add pancetta and cook until golden brown on all sides, about 8 minutes. Using a slotted spoon, remove to a paper towel-lined plate.
- Add garlic to pan and cook until lightly golden, about 1 minute. Whisk in flour and cook 1-2 minutes more. Whisk in hot milk, increase heat to high, and cook, whisking constantly, until thickened, about 5 minutes.
- Whisk in eggs until incorporated and let cook 1-2 minutes. Remove from heat and whisk in thyme, cayenne, and all cheese until smooth and melted. Season to taste with salt and pepper. If mixture is too thick, add additional milk 1/4 cup at a time.
- Transfer cooked macaroni to a large bowl, then add cheese sauce, reserved pancetta, and parsley and stir to combine. Transfer to prepared baking dish.
- Mix together an additional 1/4 cup of each cheese, then sprinkle over the top. Bake until top is golden brown, 12-15 minutes. Let rest 10 minutes before serving.