Cook the Book: Macaroni and Cheese Carbonara

Cook the Book: Macaroni and Cheese Carbonara
17 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
Nutrition
1552
78% daily value
4 servings
                                       
                                           
     

Fat

132% 86

Saturated

236% 47

Trans

- 1

Monounsaturated

- 25

Polyunsaturated

- 5

Carbs

37% 111

Carbs (net)

- 107

Fiber

19% 5

Sugars

- 20

Sugars, added

- 0

Protein

165% 82

Cholesterol

135% 406

Sodium

81% 1950

Calcium

199% 1989

Magnesium

38% 161

Potassium

20% 931

Iron

22% 4

Zinc

84% 9

Phosphorus

223% 1561

Vitamin A

83% 748

Vitamin C

13% 12

Thiamin (B1)

34% 0

Riboflavin (B2)

107% 1

Niacin (B3)

21% 3

Vitamin B6

41% 1

Folate equivalent (total)

30% 119

Folate (food)

- 103

Folic acid

- 9

Vitamin B12

160% 4

Vitamin D

41% 6

Vitamin E

17% 3

Vitamin K

112% 135
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