Best 2 Macaroni And Cheese Carbonara Recipes
Indulge in a delectable culinary fusion with our Macaroni and Cheese Carbonara, a harmonious blend of classic comfort food and sophisticated Italian flavors. This unique dish combines the richness of a creamy carbonara sauce with the nostalgic charm of macaroni and cheese, resulting in a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with our curated selection of recipes, each offering a distinct twist on this innovative dish. From the traditionalist's delight to adventurous味 misos, these recipes cater to diverse palates, ensuring an unforgettable gastronomic experience. Get ready to elevate your comfort food game and embark on a culinary adventure with our Macaroni and Cheese Carbonara extravaganza!
Here are our top 2 tried and tested recipes!
BOBBY FLAY'S MACARONI AND CHEESE CARBONARA
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 17
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
Provided by Bobby Flay
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
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.
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your dish. Use the best quality pasta, cheese, and pancetta you can find.
- Cook the pasta al dente. This means that it should be cooked until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and unpleasant.
- Use a large skillet or Dutch oven. You need a large enough pan to accommodate the pasta, cheese, and pancetta without overcrowding. If the pan is too small, the pasta will clump together and the sauce will be thin and watery.
- Cook the pancetta until it is crispy. This will add a lot of flavor to the dish. Be sure to render the fat from the pancetta before adding the pasta.
- Use a good quality cheese. A sharp cheddar cheese or pecorino Romano cheese will work well in this dish. Avoid using pre-shredded cheese, as it will not melt as smoothly.
- Add the cheese gradually. This will help to prevent the cheese from clumping together. Stir the pasta constantly as you add the cheese, until it is melted and creamy.
- Serve immediately. Macaroni and Cheese Carbonara is best enjoyed when it is hot and fresh. Garnish with freshly ground black pepper and grated Parmesan cheese, if desired.
Conclusion:
Macaroni and Cheese Carbonara is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. It is a great way to use up leftover pasta and cheese, and it can be easily customized to your own taste. Whether you like your macaroni and cheese cheesy, creamy, or with a little bit of spice, this recipe is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
