Macaroni and Cheese Carbonara
- Total Time: 1 hour
- Yield: 6-8 1x
Description
This fusion of a classic Italian dish and a nostalgic American favorite can be served as either a main course or a side dish.
Ingredients
- 1 tbsp (15 ml) olive oil
- 4 strips of uncooked smoked bacon, cut into small dice
- 3 cloves garlic, minced
- 3 tbsp (45 ml) all-purpose flour
- 6 - 7 cups (1440 - 1680 ml) whole milk, heated
- 4 large egg yolks, lightly whisked
- 2 tsp finely chopped fresh chives
- 1 tsp cayenne pepper
- 2 cups (480 ml) freshly grated Asiago cheese, plus more for the top
- 1-1/2 cups (360 ml) white Cheddar, plus more for the top
- 1-1/2 cups (360 ml) sharp yellow Cheddar, plus more for the top
- 1 cup (240 ml) grated mozzarella cheese, plus more for the top
- 1/2 cup (120 ml) freshly grated Parmigiano Reggiano, plus more for the top
- Salt and freshly ground black pepper
- 1 lb (450 g) elbow macaroni, cooked just under al dente
- 1/2 cup (120 ml) coarsely chopped Italian parley
Instructions
- Preheat oven to 350 degrees F (about 177 degrees C). Grease the bottom and sides of a 3-quart baking dish with butter and set aside.
- In a large saute pan, heat the olive oil over medium heat. Add the diced bacon and cook until golden brown. 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. Next, whisk in 6 cups of the hot milk, increase the heat to high, and cook, whisking constantly until thickened, for 3-5 minutes. Whisk in the light beaten egg yolks until incorporated and let cook for 1- 2 minutes, stirring constantly. Remove from heat and whisk in the chopped chives, cayenne, 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 1/4 cup at a time.
- Mix in the cooked macaroni, reserved bacon and chopped parsley, and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Mozzarella, and Parmigiano cheeses 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 (about 12-15 minutes). Remove from the oven and let rest 10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
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Frequently Asked Questions
What makes this a “carbonara” mac and cheese — what does that actually mean for the recipe?
The carbonara element comes from whisking 4 lightly beaten egg yolks into the hot cheese sauce and cooking them for 1–2 minutes — the same technique used in traditional carbonara to enrich the sauce with yolks. Combined with smoked bacon and Parmigiano Reggiano, it ties the Italian-American fusion together.
Why does the recipe call for cooking the macaroni just under al dente?
The pasta is cooked just under al dente because it goes into the oven at 350°F (177°C) for another 12–15 minutes after being combined with the sauce. That extra bake time finishes the cooking, so starting with fully cooked pasta would result in mushy macaroni.
Why does the recipe use five different cheeses?
Each cheese plays a role: Asiago and Parmigiano Reggiano add sharpness and depth, white Cheddar and yellow Cheddar provide the classic mac-and-cheese meltability and flavor, and mozzarella adds stretch. The same blend is used both in the sauce and sprinkled on top before baking. 
Why let it rest 10 minutes after baking?
The recipe instructs removing the dish from the oven and letting it rest for 10 minutes before serving. This allows the sauce to thicken and settle so it slices and serves cleanly rather than being runny straight from the oven.
