Cook the Book: Macaroni and Cheese Carbonara

20101102macandcheesecarbonara

Course Main Dishes

Ingredients in this Recipe

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

Recipe Preparation

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