Bobby Flay Mac and Cheese Carbonara
Bobby Flay’s Mac and Cheese Carbonara takes a classic comfort dish to a whole new level. Inspired by Italian carbonara, this recipe blends the creaminess of mac and cheese with smoky bacon, parmesan, and egg for a rich, silky, indulgent twist. It’s perfect for special occasions, weekend dinners, or when you just want to treat yourself to something extraordinary.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Ingredients
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Elbow macaroni – 1 lb
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Pancetta or bacon – 6 oz, diced
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Garlic – 2 cloves, minced
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Unsalted butter – 2 tablespoons
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All-purpose flour – 2 tablespoons
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Whole milk – 2 cups
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Heavy cream – 1 cup
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Egg yolks – 2 large
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Parmesan cheese – 1 cup, grated
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Pecorino Romano (optional) – ½ cup, grated
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Mozzarella cheese – 1 cup, shredded
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Fresh parsley – for garnish
Instructions
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Cook pasta al dente – Boil macaroni in salted water and drain just before fully tender.
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Crisp the bacon – Sauté diced pancetta or bacon until golden. Remove and set aside, leaving drippings.
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Make the béchamel base – Add butter to the pan, then whisk in flour and cook for 1–2 minutes.
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Whisk in milk and cream – Slowly pour in and stir until thickened, about 5 minutes.
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Temper the eggs – Whisk egg yolks in a bowl. Slowly add some hot sauce to the yolks to avoid scrambling.
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Combine and cook – Stir yolks into the sauce, then add parmesan, pecorino, mozzarella, salt, and pepper. Mix well.
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Fold in pasta and bacon – Add the cooked macaroni and crispy bacon into the sauce, tossing to coat.
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Bake and finish – Transfer to a greased baking dish. Broil for 3–5 minutes until golden and bubbling.
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Garnish and serve – Sprinkle with fresh parsley before serving.