Mac Cheese Carbonara - Bobby Flay
From minkie 16 years ago
- 20 minutes to make
- Serves 4
Watched Bobby Flay make this a few weeks ago. Emailed Stephanie and she kindly emailed the recipe. I have not made this as of yet.
Ingredients
- 1 tablespoon olive oil shopping list
- 1-inch thick piece pancetta, cut into small dice shopping list
- 3 cloves garlic, finely chopped shopping list
- 3 tablespoons AP flour shopping list
- 5-6 cups whole milk, heated shopping list
- 3 large egg yolks, lightly whisked shopping list
- ¾ pound grated Fontina cheese, plus more for the top shopping list
- ½ pound grated white cheddar, plus more for the top shopping list
- ¼ cup freshly grated asiago cheese, plus more for the top shopping list
- ¼ cup freshly grated parmigiano Reggiano cheese, plus more for the top shopping list
- 2 teaspoons finely chopped fresh thyme shopping list
- salt and freshly ground black pepper shopping list
- ½ cup coarsely chopped flat leaf parsley shopping list
- 1 pound elbow macaroni, cooked just under al dente shopping list
How to make it
- Preheat oven to 375 degrees F. Butter the bottom and sides of a large baking pan and set aside.
- Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. 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. Whisk in 5 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3-5 minutes. Whisk in the eggs until incorporated and let cook for 1-2 minutes. Remove from the heat and whisk in the thyme 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. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional fontina, cheddar, asiago and parmesan 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, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
The Rating
Reviewed by 4 people-
yes i saw him on the throw down with this one it looked great
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I'm so glad you posted this! I saw that episode, but missed the recipe! I am so appreciative! Thanks!
dahlka
in Lancaster loved it
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Made this tonight. Delicious and made a pan big enough for an army! It wasn't as creamy as I was hoping for, though. Any tips?
dahlka
in Lancaster loved it
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