Mac And Cheese Carbonara Recipes

BOBBY FLAY'S MACARONI AND CHEESE CARBONARA

Steps:

• 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 light 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, 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 of 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.

MACARONI AND CHEESE CARBONARA

Steps:

• Preheat oven to 350°F Butter 13x9x2-inch baking dish. Cook macaroni in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again.
• Cook bacon in heavy large pot over medium heat until crisp, about 10 minutes. Transfer bacon and 1/4 cup pan drippings to large bowl. Add breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup parsley to bacon; toss to coat.
• Add minced garlic to remaining pan drippings in pot and sauté over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining 1/4 cup parsley. Stir in remaining 1 1/2 cups Fontina. Transfer macaroni mixture to prepared dish. (Can be prepared 6 hours ahead. Cover macaroni and breadcrumb mixtures separately and refrigerate. Before continuing, bake refrigerated macaroni mixture, covered, at 350°F until just heated through, about 30 minutes.)
• Sprinkle breadcrumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.

MAC AND CHEESE CARBONARA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare Dinners in large saucepan as directed on package. Stir in peas, shredded cheese, bacon and milk.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Combine Parmesan and bread crumbs; sprinkle over macaroni mixture.
• Bake 25 min. or until macaroni mixture is heated through and topping is lightly browned.

TRUFFLE CARBONARA MAC AND CHEESE

Steps:

• Preheat oven to 300 degrees. Season panko with a pinch of salt, spread evenly on a baking sheet, and toast until golden brown, 15-20 minutes. Set aside to cool.
• Bring a large pot of generously salted water to a boil. Meanwhile, add bacon to a large skillet over medium heat and cook, 12-15 minutes, until the bacon is crisp and the fat has rendered completely. When water is boiling, add macaroni to pot and cook until al dente, according to package directions. Drain and set aside. When bacon is cooked, remove from the skillet with a slotted spoon and transfer to a paper towel-lined plate.
• Meanwhile, pour off bacon fat from pan, leaving about ¼ Celsius behind, and return to heat. Crack fresh black pepper into bacon fat and toast, about 30 seconds, then whisk heavy cream into pan. Allow the cream to reduce by half, about 3 minutes, then whisk cheese into the sauce until well combined. Return bacon to pan and season to taste with salt. Stir in macaroni.
• Remove from heat and immediately stir in egg yolks and truffle paste until thoroughly combined. Serve garnished with grated cheese, toasted breadcrumbs, and minced chives.

MACARONI AND CHEESE CARBONARA

Steps:

• Preheat oven to 350*F.
• Butter 13X9X2 inch baking dish.
• Cook macaroni in a heavy large pot of boiling salted water until just tender but still firm to bite.
• Drain, rinse and drain again.
• Cook bacon in a large heavy pot over medium heat until crisp.
• (10 minutes) Transfer bacon and 1/4 cup pan drippings to a large bowl.
• Add breadcrumbs, 1/4 cup of the Parmesan cheese and 1/4 cup parsley.
• Toss together.
• Add minced garlic to remaining pan drippings and saute over mdedium heat until fragrant, about 30 seconds.
• Add flour and whisk 3 minutes.
• Gradually whisk in whole milk, then egg yolks, salt and pepper.
• Cook until mixture thickens, whisking constantly, about 12 minutes.
• Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan.
• Whisk to melt cheese.
• Remove from heat.
• Stir in remaining 1 1/2 cups fontina, peas and macaroni.
• Pour into prepared dish.
• Sprinkle breadcrumb mixture over top and bake just until topping is golden, about 15 minutes.
• Let stand 15 minutes before serving.