Macaroni and Cheese Carbonara

Ingredients

• Unsalted butter for the baking dish
• 1 Tbs. extra-virgin olive oil
• 1 slice pancetta, about 1 inch (2.5 cm) thick, cut into small dice
• 4 garlic cloves, finely chopped
• 3 Tbs. all-purpose flour
• 5 cups (40 fl. oz./1.25 l) milk, or more if needed, hot
• 4 egg yolks, lightly whisked
• 2 tsp. finely chopped fresh thyme
• 1/2 tsp. cayenne pepper
• 2 cups (8 oz./250 g) grated Asiago cheese, plus more for the top
• 1 1/2 cups (6 oz./185 g) grated Irish white cheddar, plus more for the top
• 1 1/2 cups (6 oz./185 g) grated American cheddar, plus more for the top
• 1 cup (4 oz./125 g) grated aged fontina cheese, plus more for the top
• 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for the top
• Kosher salt and freshly ground black pepper
• 1 lb. (500 g) elbow macaroni, cooked just under al dente
• 1/2 cup (3/4 oz./20 g) coarsely chopped fresh flat-leaf parsley

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag