Carbonara Mac and Cheese

Mac and Cheese:

  • 4 ounces pancetta or bacon, diced
  • 1 pound girelle or cavatappi pasta
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 6 cups whole milk
  • 3 large eggs yolks, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups shredded Fontina cheese
  • 2 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Breadcrumb Topping:

  • 1/4 cup butter
  • 1/2 cup seasoned panko breadcrumbs
  • 1 tablespoon grated Parmesan cheese


Preheat to 350°F. In a medium skillet over medium-high heat, cook pancetta until crispy, about
5 minutes, stirring frequently. Remove to paper towels to drain.

Meanwhile, cook pasta until al dente; drain well.

In 5-quart saucepan over medium heat melt butter. With wire whisk, stir in flour to mix well.
(Mixture will look like wet sand. Gradually add milk, stirring constantly; cook until mixture has
thickened. Whisk in yolks until incorporated; cook for 1 to 2 minutes. Remove from heat; add
salt, pepper and remaining cheeses. Stir in cooked pasta and pancetta to mix well. Spoon
mixture into large baking dish. Bake 15 minutes.

Meanwhile, prepare Breadcrumb topping: In small skillet, melt butter; add breadcrumbs; cook
for about 3 minutes, stirring constantly until breadcrumbs are lightly browned. Remove from
heat; stir in Parmesan cheese. Remove baking dish from oven and top with breadcrumb
mixture; bake 5 minutes longer or until hot and bubbly.

Serves 8

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