Bobby Flay's Macaroni and Cheese Carbonara
INGREDIENTS
•
Unsalted butter, for the baking dish
•
1 tablespoon olive oil
•
1 (1-inch-thick) slice pancetta, cut into small dice
•
4 cloves garlic, finely chopped
•
3 tablespoons all-purpose flour
•
5 cups whole milk, or more if needed, hot
•
4 large egg yolks, lightly whisked
•
2 teaspoons finely chopped fresh thyme leaves
•
1/2 teaspoon cayenne pepper
•
2 cups (8 ounces) grated Asiago cheese, plus more for the top
•
1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
•
1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
•
1 cup (4 ounces) 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 pound elbow macaroni, cooked just under al dente
•
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Comments & Reviews
Just A Pinch Sweepstakes