Mac and Cheese Carbonara
A recipe for macaroni and cheese carbonara. A delicious creamy cheese pasta casserole baked until fluffy, resulting in a thin, crispy cheese crust.
- 4 egg yolks
- 4 garlic cloves, chopped
- Pinch of nutmeg
- 5 cups of whole milk
- 6 ounces of bacon, chopped
- 8 ounces of Asiago cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 2 ounces of grated Parmesan
- 4 ounces of Fontina cheese, grated
- Butter for the baking dish
- 3 tablespoons all-purpose flour
- 2 teaspoons of fresh thyme leaves, finely chopped
- 6 ounces of white cheddar cheese, grated
- Salt and ground black pepper, to taste
- 1 pound elbow macaroni, cooked just under al dente, drained
- 1/3 cup parmesan
- 1/3 cup Panko breadcrumbs
- 1 tablespoon of fresh parsley, finely chopped
To make the garnish
In a small bowl, combine the panko, Parmesan and parsley. Reserve.
To make the macaroni and carbonara cheese
First, preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a 3 Qt. Baking dish.
Then, heat a large saucepan over medium-high heat. Add the bacon and cook until golden brown and crisp. Using a slotted spoon, place bacon on a paper towel-lined plate.
Reduce the heat to low and add the garlic to the bacon juice. Cook for about a minute. Whisk the flour and cook for about 2 minutes. Whip the milk and increase the heat. Add the egg yolks, thyme and nutmeg. Whisk to incorporate. Whisk constantly until mixture begins to thicken, about 5 to 7 minutes.
Remove from the heat and whisk in all the different cheeses until they are completely melted. Season with salt and pepper to taste.
Add the cooked macaroni and mix well to combine. Transfer to the prepared baking dish.
Top macaroni with reserved bacon and garnish. Bake for 15 to 18 minutes or until bubbly and golden brown. Happy Cooking Time.