Try this Bobby Flay's Macaroni and Cheese Carbonara recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 375°F. Butter the bottom and sides of a 10 x 10 x 2-inch baking dish and set it aside.
2. Heat the oil in a large sauté 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.
3. 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 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.
4. 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.
5. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly on 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.
Transcribed from "Bobby Flay's Throwdown!" (0307719162).
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 920 | ||
Calories from Fat: 317 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 294mg | 90 % | |
Sodium 345.8mg | 12 % | |
Potassium 482mg | 13 % | |
Total Carbohydrate 96.5g | 28 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 92.2g | ||
Protein 51.9g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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