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Macaroni and Cheese Carbonara (Bobby Flay) Recipe

Macaroni and Cheese Carbonara (Bobby Flay) Recipe

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Macaroni and Cheese Carbonara (Bobby Flay)

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Ingredients:

Serving

unsalted butter , for the baking dish
1 tbsp olive oil
1 1 - inch- thick slice pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tbsp all-purpose flour
5 cups whole milk , or more if needed, hot
4 large egg yolks, lightly whisked
2 tsp finely chopped fresh thyme leaves
1/2 tsp cayenne pepper
2 cups (8 oz) grated asiago cheese, plus more for the top
1 1/2 cups (6 oz) grated irish white cheddar cheese, plus more for the top
1 1/2 cups (6 oz) grated american cheddar cheese, plus more for the top
1 cup (4 oz) 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 lb elbow macaroni , cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Directions:

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
Photographs by Yunhee Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	873.62 Kcal (3658 kJ)
Calories from fat	231.64 Kcal
		% Daily Value*
Total Fat	25.74g	40%
Cholesterol	237.2mg	79%
Sodium	806.81mg	34%
Potassium	964.84mg	21%
Total Carbs	111.67g	37%
Sugars	19.43g	78%
Dietary Fiber	3.98g	16%
Protein	48.32g	97%
Vitamin C	11.7mg	20%
Iron	5.7mg	31%
Calcium	885.4mg	89%

Amount Per 100 g
Calories	160 Kcal (670 kJ)
Calories from fat	42.43 Kcal
		% Daily Value*
Total Fat	4.71g	40%
Cholesterol	43.44mg	79%
Sodium	147.77mg	34%
Potassium	176.71mg	21%
Total Carbs	20.45g	37%
Sugars	3.56g	78%
Dietary Fiber	0.73g	16%
Protein	8.85g	97%
Vitamin C	2.1mg	20%
Iron	1mg	31%
Calcium	162.2mg	89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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