Macaroni and Cheese Carbonara Recipe | Cook the Book

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