Macaroni and Cheese Carbonara Recipe | Cook the Book

Serves: 4 Save

Ingredients (17)

  • Unsalted butter, for the baking dish
  • 1 tablespoon olive oil
  • 1 (1-inch-thick) slice pancetta, cut into small dice
  • 4 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 5 cups whole milk, or more if needed, hot
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/2 teaspoon cayenne pepper
  • 2 cups (8 ounces) grated Asiago cheese, plus more for the top
  • 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
  • 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
  • 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
  • 1/2 cup freshly grated Parmesan cheese, plus more for the top
  • Kosher salt and freshly ground black pepper
  • 1 pound elbow macaroni, cooked just under al dente
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Directions

Learn how to make this recipe at Serious Eats

Bourbon Eggnog

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!