Description
This Carbonara-Style Mac and Cheese blends two beloved dishes into one unforgettable bite. Imagine rich, creamy cheddar mac layered with crispy pancetta and finished with velvety egg yolk for that signature carbonara gloss. It’s bold, cozy, and totally crave-worthy—perfect for cold nights, dinner guests, or when you just want to level up your mac and cheese game.
Ingredients
12 oz elbow macaroni or small shells
1 cup shredded sharp cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup grated Parmesan cheese
4 oz pancetta, diced
2 egg yolks
Salt and freshly cracked black pepper, to taste
Optional: chopped parsley or extra Parmesan for garnish
Instructions
Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside.
Cook the Pancetta
In a skillet over medium heat, cook pancetta until crispy. Remove and set aside, reserving 1 tablespoon of fat in the pan.
Make the Cheddar Sauce
In the same pan, melt butter. Stir in flour and whisk for 1 minute to form a roux. Slowly add milk, whisking until smooth. Simmer until slightly thickened.
Add Cheese
Stir in cheddar and Parmesan until melted. Season with salt and pepper. Remove from heat.
Add Egg Yolks
Whisk egg yolks in a small bowl. Slowly stir in a few spoonfuls of hot cheese sauce to temper. Then pour the mixture back into the sauce, stirring quickly to combine.
Combine Everything
Toss cooked pasta and pancetta into the sauce until fully coated. Serve immediately with a crack of pepper and optional parsley or Parmesan on top.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Dinner