2 cups (8oz) grated asiago cheese, plus more for the top
1 1/2cups (6oz) grated Irish white cheddar cheese, plus more for the top
1 1/2 cups (6oz) grated American cheddar cheese, plus more for the top
1 cup (4oz) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated Parmesan cheese, plus more for the top
Kosher salt and ground black pepper
1lb elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Instructions
Preheat oven to 375. Butter the bottom and sides
of a 10x10 by 2inch 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, 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 5
minutes. Whisk in the eggs until incorporated and
let cook for 1 to 2 minutes. Remove from the head
and whisk in the thyme, cayenne and all the
different cheeses until completely melted. Season
with salt and pepper. If the mixture appears to
think, add additional warm milk, 1/4 cup at a
time.
Put the cooked macaroni in a large bowl, add the
cheese sauce, reserve 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 ina 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.
Originally Submitted
10/27/2011
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