Mac & Cheese Carbonara

Ingredients

• 15 ml (1 tablespoon)olive oil
• 4 stripsuncooked smoked bacon, cut into small dice
• 3 clovesgarlic, minced
• 23 g (3 tablespoons)plain flour
• 1.44–1.68 litres (6–7 cups)whole milk, heated
• 4 largeegg yolks, lightly whisked
• 10 ml (2 teaspoons)fresh chives, finely chopped
• 5 ml (1 teaspoon)cayenne pepper
• 200 g (2 cups), plus extra for the topAsiago cheese, freshly grated
• 170 g (1½ cups), plus extra for the topwhite Cheddar
• 170 g (1½ cups), plus extra for the topmature yellow Cheddar
• 110 g (1 cup), plus extra for the topmozzarella cheese, grated
• 50 g (½ cup), plus extra for the topParmigiano Reggiano, freshly grated
• To tastesalt and freshly ground black pepper
• 454 g (1 pound)elbow macaroni, cooked just under al dente
• 15 g (½ cup)Italian parsley, coarsely chopped
• For greasingbutter

Instructions

1. 1

   Prepare the dish

   Heat the oven to 177°C (350°F). Grease the bottom and sides of a 2.8-litre (3-quart) baking dish with butter and set it aside.

2. 2

   Brown the bacon

   Warm the olive oil in a large sauté pan over a medium heat. Add the diced bacon and cook until golden brown, then lift it out with a slotted spoon onto a paper-towel-lined plate.

3. 3

   Make the cheese sauce

   Add the garlic to the pan and cook until lightly golden. Whisk in the flour and cook for 1–2 minutes. Add 1.44 litres (6 cups) of the hot milk, raise the heat to high and whisk constantly for 3–5 minutes, until thickened. Whisk in the beaten egg yolks until incorporated, then cook for 1–2 minutes, stirring constantly. Take the pan off the heat and whisk in the chives, cayenne and all the cheeses until melted. Season with salt and pepper. If the sauce is too thick, add some of the remaining milk, 60 ml (¼ cup) at a time.

4. 4

   Combine and bake

   Stir the cooked macaroni, reserved bacon and chopped parsley into the sauce. Transfer the mixture to the prepared dish. Mix extra Asiago, Cheddars, mozzarella and Parmigiano together, then scatter evenly over the top. Bake for 12–15 minutes, until heated through and lightly golden on top. Leave to rest for 10 minutes before serving.

What is mac and cheese carbonara?

This is an American-style baked macaroni and cheese with a carbonara-inspired combination of bacon, egg yolks and plenty of cheese. It is not a traditional Italian carbonara: the pasta is baked in a creamy cheese sauce rather than finished with the classic pasta-and-egg method.

The blend of cheeses gives the sauce depth, while bacon adds savoury, smoky notes. A short bake brings the dish together and lightly colours its cheesy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 0g protein, 0g carbs, 0g fat.

The macaroni supplies most of the carbohydrates, while the oil, bacon, egg yolks and cheeses contribute much of the fat. The cheese, bacon, milk and egg yolks also provide protein. To balance the plate, serve a portion with a leafy salad or vegetables; the supplied nutrition figures list protein, carbohydrate and fat as 0 g, so those macro values should not be used to assess this dish.

Why use several cheeses?

Cheddar: white and mature yellow Cheddar give the sauce its familiar sharp, savoury character.

Asiago and Parmigiano: these add a more concentrated, salty cheese flavour. Mozzarella rounds out the blend and helps the sauce feel supple.

Build a smooth sauce

Flour base: cooking the flour briefly with the garlic and bacon-flavoured oil helps it blend into the hot milk without tasting raw. Whisk continuously as you pour in the milk to keep the sauce smooth.

Egg yolks: whisk them in once the milk mixture has thickened, and keep stirring as they cook for 1–2 minutes. Taking the pan off the heat before adding the cheeses helps them melt into the sauce without prolonged direct heat.

Get the pasta texture right

Cook the macaroni just under al dente, as directed, before it goes into the sauce. It will soften further in the oven, so stopping short helps it keep its shape.

The sauce should be thick enough to coat the pasta but still easy to stir. If it seems too dense, loosen it with the reserved milk in 60 ml (¼-cup) additions.

Watch the short bake

The pasta and sauce are already cooked before baking, so the oven time is mainly to heat everything through and colour the topping. Begin checking at 12 minutes; the top should be lightly golden, not deeply browned.

Rest the dish for 10 minutes after baking. This gives the sauce time to settle, making portions easier to serve.

Serve it as a meal or side

As a main, pair the rich pasta with a crisp green salad or simply dressed vegetables. Their freshness offers a contrast to the creamy sauce.

For a side, serve a smaller scoop alongside roast meat or vegetables. The bacon and cheese make it flavourful enough to complement a straightforward main.

Recipe notes & tips

• Heat the milk before adding it so it incorporates more readily into the flour mixture.
• Grate the cheeses freshly if possible, so they melt smoothly into the sauce.
• Keep the milk mixture moving with a whisk as it thickens to help prevent lumps.
• Set aside the browned bacon and add it back with the pasta to keep its flavour in the finished dish.
• Use the remaining milk gradually; the sauce may not need all of it.
• Let the baked macaroni rest for the full 10 minutes before serving.

Variations

• Add black pepper: use a generous grind for a more peppery finish.
• Adjust the heat: reduce the cayenne for a milder sauce or add a little more for extra warmth.
• Change the cheese blend: swap one cheese for another melting cheese while keeping the overall amount similar.
• Add greens: stir in cooked, well-drained spinach with the macaroni and bacon.
• Make it herbier: use a little extra chopped parsley or chives for a fresher finish.

Common mistakes to avoid

• Overcooking the macaroni: cook it just under al dente so it does not turn soft during baking.
• Adding cold milk: heat it first, as the recipe directs, to help the sauce thicken evenly.
• Stopping the whisking: whisk continuously while the milk sauce thickens to avoid lumps or sticking.
• Cooking the egg yolks too quickly: whisk them in and stir constantly for the stated 1–2 minutes.
• Using too much milk at once: add the reserved amount a 60 ml (¼-cup) measure at a time, only if needed.
• Serving straight from the oven: allow the dish to rest for 10 minutes so the sauce can settle.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3 days. Reheat portions until piping hot, adding a small splash of milk if the sauce has thickened; an oven or microwave can be used.

Frequently asked questions