Best 4 Bobby Flays Macaroni And Cheese Carbonara Recipes

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Indulge in a creamy, cheesy, and smoky culinary delight with Bobby Flay's Macaroni and Cheese Carbonara. This innovative dish harmoniously blends the classic flavors of carbonara with the comforting goodness of macaroni and cheese.

Prepare to tantalize your taste buds with three variations of this delectable dish: the traditional Macaroni and Cheese Carbonara, a lightened-up version, and a vegetarian-friendly alternative. Each recipe offers a unique twist while maintaining the essence of this rich and satisfying meal.

The traditional Macaroni and Cheese Carbonara features a luscious blend of cooked macaroni, crispy bacon, sautéed mushrooms, and a velvety sauce made from eggs, cream, and grated Parmesan cheese. The lightened-up version caters to health-conscious individuals by using reduced-fat milk, lean bacon, and a touch of Greek yogurt, resulting in a guilt-free indulgence.

For those seeking a meatless option, the vegetarian Macaroni and Cheese Carbonara is a delightful choice. Roasted butternut squash and baby bella mushrooms replace the bacon, adding a delightful depth of flavor and texture.

Embark on this culinary journey and discover the perfect Macaroni and Cheese Carbonara recipe to suit your preferences.

Here are our top 4 tried and tested recipes!

MAC AND CHEESE CARBONARA



Mac and Cheese Carbonara image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1-inch thick piece pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cups Irish white Cheddar, plus more for the top
1 1/2 cups Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley

Steps:

  • Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
  • Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
  • Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 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 of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
  • Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

MACARONI AND CHEESE CARBONARA



Macaroni and Cheese Carbonara image

Provided by Bobby Flay

Number Of Ingredients 17

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 cheese, plus more for the top
1 1/2 cups (6 ounces) grated American cheddar cheese, 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

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 lightly 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, 3 to 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 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.
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MACARONI AND CHEESE CARBONARA



Macaroni and Cheese Carbonara image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

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 cheese, plus more for the top
1 1/2 cups (6 ounces) grated American cheddar cheese, 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

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 lightly 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, 3 to 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 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



Macaroni and Cheese Carbonara image

The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 11

Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
  • Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
  • Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the macaroni and cheese will be. Use fresh pasta, sharp cheddar cheese, and pancetta or bacon that has been rendered until crispy.
  • Don't overcook the pasta. Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold its shape in the macaroni and cheese.
  • Make sure the cheese sauce is thick and creamy. The cheese sauce should be thick enough to coat the pasta, but not so thick that it's difficult to stir. If the sauce is too thick, add a little milk or cream. If the sauce is too thin, cook it over low heat for a few minutes, stirring constantly.
  • Add your favorite mix-ins. Macaroni and cheese is a versatile dish that can be customized to your liking. Add cooked vegetables, such as broccoli, cauliflower, or peas. Or, add cooked meat, such as chicken, bacon, or sausage. You can also add spices, such as garlic powder, onion powder, or paprika.
  • Broil the macaroni and cheese until it's golden brown. This step is optional, but it adds a nice touch of color and flavor to the macaroni and cheese. If you're broiling the macaroni and cheese, keep an eye on it so that it doesn't burn.

Conclusion:

Bobby Flay's macaroni and cheese carbonara is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of macaroni, cheese, pancetta, and eggs is sure to please everyone at the table. With a few simple tips, you can make the best macaroni and cheese carbonara possible. So what are you waiting for? Give this recipe a try today!

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