Macaroni And Cheese Carbonara
From doreenfish 13 years agoIngredients
- unsalted butter, for the baking dish shopping list
- 1 tablespoon olive oil shopping list
- 1 (1-inch-thick) slice pancetta, cut into small dice or use regular bacon ...it is good also shopping list
- 4 cloves garlic, finely chopped shopping list
- 3 tablespoons all-purpose flour shopping list
- 5 cups whole milk, or more if needed, hot shopping list
- 4 large egg yolks, lightly whisked shopping list
- 2 teaspoons finely chopped fresh thyme leaves shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 2 cups (8 ounces) freshly grated asiago cheese, plus more for the top shopping list
- 1 1/2 cups (12 ounces) shredded white cheddar, plus more for the top shopping list
- 1 1/2 cups (12 ounces) American cheddar, plus more for the top shopping list
- 1 cup (4 ounces) grated aged Fontina cheese, plus more for the top shopping list
- 1/2 cup freshly grated parmesan cheese, plus more for the top shopping list
- kosher salt and freshly ground black pepper shopping list
- 1 pound elbow macaroni, cooked just under al dente shopping list
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves shopping list
How to make it
- Preheat the oven to 375F. Butter the bottom and sides of a 10 × 10 × 2-inch baking dish and set it aside.
- Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
- Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
- Combine the additional 1/4 cup each fontina, cheddar, Asiago, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
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