Bobby Flay Mac And Cheese Carbonara Recipe

Name: Bobby Flay Mac And Cheese Carbonara Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Unsalted Butter (For The Baking Dish); 1 Tablespoon Olive Oil; 1 1-Inch-Thick Sliced 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 ½ Cups 6 Ounces Grated Irish White Cheddar, Plus More For The Top; 1 ½ 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; ½ 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); ½ Cup Coarsely Chopped Fresh Flat-Leaf Parsley Leaves

Recipe Pin

If you ever thought that mac and cheese was just a simple recipe, think again because Bobby Flay’s mac and cheese carbonara recipe is here to shatter all your expectations. It is not just your grandma’s regular recipe; it is a high-class dish with a cheese-loaded twist that will make you question all your other recipes.

Bobby Flay Mac and Cheese Carbonara Recipe

My whole world turned upside down when I made this version of mac and cheese. Like seriously! Bobby Flay’s version is a delicious fusion of smoked bacon and creamy cheese enhanced by a touch of Italian flair.

This recipe is super delicious, unlike any other mac and cheese I have ever tasted. Thanks to the star ingredient, pancetta, which makes it so. It gives the dish a rich depth that you won’t find in your average carbonara recipe.

Oh wait! How can I forget the classic fusion of eggs and cream? This combination creates a silky sauce that clings to every macaroni morsel, turning each bite into a creamy and delicious experience.

So, if you are ready for the ultimate mac and cheese experience, this is your ticket to a comfort destination. I’m sure you will, but you would not want to make carbonara any other way.

What's In The Post

Equipment Required

Large Pot: I always use a large pot to cook my pasta. This makes sure that my pasta is evenly cooked without sticking to the sides of the pot.
Colander: You will need a colander to drain the excess water from the pasta once it is fully cooked.
Skillet: A large skillet is essential for cooking the pancetta and combining it with the cheese sauce.
Whisk: I keep a whisk handy to mix the egg with cream, cheese, and sauce.
Spatula: A good spatula helps me mix the pasta and cheese, making sure everything is well combined.
Grater: A grater can help in grating the cheese because freshly grated cheese adds rich flavor.
Measuring Cups And Spoons: I advise you to use these to accurately measure the ingredients.

Ingredients & Substitutions

Note: The ingredients that I have listed below will help you serve 4 people.

Unsalted Butter, For The Baking Dish: When I don’t have unsalted butter, I use any salted butter like Amish Country Butter or Breakstone’s All Natural salted butter. However, you also have the option to use margarine, olive oil, or coconut oil.
1 Tablespoon Olive Oil: If you lack olive oil in your pantry, oils like canola, sunflower, or grapeseed will do the trick.
1 (1-Inch-Thick) Sliced Pancetta, Cut Into Small Dice: This ingredient is the main character here, but if you don’t have pancetta, you can use bacon.
Four cloves Garlic, Finely Chopped: Are you out of garlic? No need to worry; we can select from garlic powder, garlic oil, or garlic paste.
3 Tablespoons All-Purpose Flour: If you run short of all-purpose flour, I recommend using almond flour, oat flour, rice flour, or chickpea flour. I sometimes use wheat flour as well to give my dish a nutty finish.
5 Cups Whole Milk, Or More If Needed, Hot: If you don’t have any whole milk, you can use any non-dairy milk, such as oat milk, coconut milk, soy milk, or almond milk.
4 Large Egg Yolks, Lightly Whisked
2 Teaspoons Finely Chopped Fresh Thyme Leaves: If I do not have fresh thyme, I substitute it with dried thyme, fresh or dried oregano, marjoram, basil, or Italian seasoning.
1/2 Teaspoon Cayenne Pepper: When cayenne pepper is not present in my kitchen, then paprika, chili powder, or red pepper flakes are the alternatives that I use.
2 Cups (8 Ounces) Grated Asiago Cheese, Plus More For The Top: Parmesan or pecorino romano works fine if I don’t have asiago cheese handy.
1 ½ Cups (6 Ounces) Grated Irish White Cheddar, Plus More For The Top: Whenever I don’t have Irish white cheddar cheese, I opt for Colby, Monterey Jack, or parmesan cheese. In some cases, nutritional yeast can also be used.
1 ½ Cups (6 Ounces) Grated American Cheddar, Such As Goot Essa Mountain Valley, Plus More For The Top: If you run out of grated American cheddar, you can use Swiss cheese. Also, Havarti cheese, provolone cheese or colby cheese will also work.
1 Cup (4 Ounces) Grated Aged Fontina Cheese, Plus More For The Top: These are the best substitutes for fontina cheese. Mild provolone, gruyere, and gouda cheese may also be used, depending upon your personal preference.
½ Cup Freshly Grated Parmesan Cheese, Plus More For The Top: I recommend using Asiago cheese because it is a great melting cheese. Moreover, I also use pecorino, halloumi, feta or goat cheese when parmesan is unavailable.
Kosher Salt And Freshly Ground Black Pepper
1 Pound Elbow Macaroni, Cooked Just Under al dente: Out of macaroni? Just use any pasta of your choice. I usually go for conchiglie (shell pasta) or campanelle (gigi pasta)
½ Cup Coarsely Chopped Fresh Flat-Leaf Parsley Leaves: If I run out of fresh parsley, I simply use dried parsley, basil, cilantro, or arugula. However, celery chervil and chives are also good options.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	30 Minutes	40 Minutes

How To Make This Bobby Flay’s Mac And Cheese Carbonara At Home

Step 1

Take a large pot and heat the oil on a medium flame. Add garlic and cook it for 1 minute until it turns golden brown.

Step 2

Add all-purpose flour to the pot and cook it properly for 1 to 2 minutes.

Step 3

Then, add the whole milk and whisk vigorously. Turn the flame on high and cook for 5 minutes until the milk thickens, whisking constantly.

Step 4

Season the sauce by adding thyme and salt.

Step 5

Now add black pepper and cayenne pepper.

Step 6

Now add freshly grated parmesan cheese and fontina cheese.

Step 7

Now add Grated Asiago, Irish white cheddar, and American cheese.

Step 8

Add egg yolks and whisk until thoroughly combined. Cook for 1-2 minutes, then remove from heat.

Step 9

Finally, add al dente macaroni.

Step 10

Now add dried parsley to it.

Step 11

Grease butter in a baking dish.

Step 12

Add your cooked macaroni and cheese to it.

Step 13

Then sprinkle cooked pancetta over it and garnish it with more parmesan cheese.

Step 14

Bake it until the dish is thoroughly heated and the top is light brown in colour, about 15- 20 minutes.

Step 15

Your delicious mac and cheese carbonara is ready. Remove it from the oven and let it rest for about 10 minutes before serving.

Expert Tips That I Recommend

I always cook the pancetta until it’s crisp and golden. This adds a crunchy, smoky richness to my dish.
Do you want your Bobby Flay mac and cheese to be extra creamy? Then I advise you to save the pasta water. When added to the cheese sauce, this starchy water clings to the pasta and makes it more creamy.
I temper my eggs by mixing them in a small amount of hot pasta water. This prevents the egg from scrambling when added to the pasta and sauce and ensures a smooth and creamy texture of the sauce.
I had truffle oil in my kitchen, so I drizzled a small amount over my finished mac and cheese. It added a subtle earthy aroma to my dish and gave it a luxurious twist.

FAQs About Bobby Flay’s Mac And Cheese Carbonara

Why is this cheese sauce curdled up?

Your cheese sauce may curdle if you cook it at a higher temperature. To prevent this curdling, cook your cheese sauce over a low to medium flame and add the cheese slowly, stirring constantly.

How can you prevent your mac and cheese from becoming too dry?

If you use less milk or cheese, your mac and cheese will be dry. To fix this, make sure to use enough cheese so that it is creamy enough to coat the pasta. Also, add a splash of milk or pasta water to loosen it up a bit.

What should be done to make the pancetta crispy?

To become crispy, Pancetta needs to be cooked over medium to medium-high heat. Cook it slowly to render out the fat and achieve a crispy texture.

How can we know that the pasta is perfectly cooked?

Pasta should be al dente, tender but still firm to bite. You can test it by picking a piece a minute or two before the package instructions suggest. This will prevent you from overcooking your pasta.

How can you prevent your pasta from sticking together?

Stir the pasta constantly while cooking, and make sure that the water is at a rolling boil before you add it. You can also add a bit of salt to prevent it from sticking.

Why is this mac and cheese too salty?

Salt can accumulate from pancetta, cheese, and the seasonings. To fix this, keep tasting the dish before adding extra salt. Also, add a splash of milk or vinegar if necessary to adjust the saltiness.

How can you prevent your mac and cheese carbonara sauce from separating?

If your sauce is separating, you can add a bit of cornstarch slurry to stabilise it and avoid overheating it.

Nutritional Information Per Serving

Bobby Flay mac and cheese is undoubtedly indulgent, but it is not healthy to eat on a daily basis. It contains a lot of cheese, pancetta, and pasta, which contributes to higher calorie and fat intake.

It also has a high sodium content from pancetta, cheese, and kosher salt. While delicious, it is best enjoyed as an occasional treat rather than a regular part of a balanced diet.

Calories	1570
Total fat	87g
Saturated fat	48g
Carbohydrates	111g
Dietary fibres	5g
Sugar	20g
Protein	84g
Cholesterol	410mg
Sodium	2011 mg

This mac and cheese recipe is perfectly suitable for an omnivore diet because it includes a variety of cheese and meat. It is also suitable for a high protein diet due to eggs, cheese, and pancetta.

How To Make Bobby Flay Mac and Cheese Carbonara

Recipe Variations For Different Diets.

Gluten-Free: First, I substitute macaroni with gluten-free macaroni from options like rice, corn, or quinoa. Then, I substitute all-purpose flour with gluten-free all-purpose flour blend or cornstarch, and instead of regular butter, I use gluten-free margarine.
Keto-Friendly: I look for zucchini noodles or shirataki noodles in place of pasta because they are low in carbs. Then, I go for almond flour or coconut flour instead of all-purpose flour. I also replace milk with unsweetened almond milk or heavy cream and use full-fat cheddar, asiago, and parmesan. This way, I am able to fit this delicious mac and cheese into a keto-friendly diet.
Paleo: I swap pasta for zucchini noodles or sweet potato noodles, all-purpose flour for cassava flour or arrowroot powder, and whole milk for coconut or almond milk. Then, I replace cheese with nut-based cheese or nutritional yeast and pancetta with dried chicken breast or paleo-friendly bacon.
Low-Sodium: I simply substitute pancetta with low-sodium turkey bacon or smoked tofu. I also opt for low-sodium or reduced-sodium versions of asiago, cheddar, or parmesan. For kosher salt, I swap it with salt-free seasoning blends or herbs and spices like garlic powder, onion powder, or paprika. Now, for butter, I swap it with low-sodium margarine.

Storing And Reheating This Recipe

Storing

Refrigerator: I first let it cool to room temperature. Then, I transfer it to an airtight container. This helps to maintain the freshness and prevents the dish from absorbing any unwanted odours from the other foods in the fridge. Then, I keep the container in the refrigerator, where it stays good for up to 3-4 days.
Freezing: Just like with refrigeration, I first let my mac and cheese cool down to room temperature. Then, I put it into a freezer-safe container or bag. Then, I put these containers or bags into the freezer, where they are preserved for up to 2-3 months.

Reheating

Oven: I first set my oven at 350° F and add a splash of milk or cream to help revive the creaminess of the dish, which might have thickened up in the fridge. Then I transfer it to an oven safe dish and cover it with an aluminium foil to keep it from drying out. Then, I carefully place it in the oven and heat it for about 20-25 minutes until it is warmed thoroughly. If it is a large portion, it might take a bit longer. You can also remove the foil in the last 5 minutes if you want a crispy top.
Microwave: I place mac and cheese in a microwave-safe bowl. Then, I mix in a small amount of milk or cream to prevent it from drying out. Then, I cover the bowl with a microwave-safe lid to trap steam and keep the dish moist. After that, I reheat it in the microwave on high in one-minute intervals, stirring continuously until it is heated.
Stovetop: You just have to heat a non-stick skillet or a saucepan over medium heat. Then add a splash of milk or cream to the skillet to help loosen up the sauce. Finally, heat the pasta, stirring frequently until the mac and cheese is heated thoroughly. Just be careful not to overheat it, or else it might dry out or burn.

What To Serve With This Recipe

While serving this mac and cheese carbonara, I love to pair it with a variety of dishes. I often go with a Salad with a light vinaigrette. If you’re in the mood for something meaty then Grilled Chicken or Pork Chops make brilliant companions. They add a bit of protein and complement the creamy mac and cheese nicely.

For a more indulgent twist, I sometimes serve it with Buffalo Wings or Shrimp Scampi. These are always a hit and add a bit of zest to the meal. I also include a simple Garlic Bread to scoop up any extra cheese sauce.

Printable Version

More Bobby Flay Recipes That You Can Try

Easy Chicken Salad Recipe — Bobby Flay Chicken Salad

Bobby Flay Eggplant Remove Spoon leave — Bobby Flay Chicken Salad

Conclusion

Bobby Flay mac and cheese carbonara is a rich and decadent dish that takes comfort food to a whole new level. With its creamy texture and smoky pancetta it is perfect for a cosy night in or a special occasion.

It pairs wonderfully well with fresh salads and meats and you can enjoy this recipe anytime, anywhere. So, try out this recipe and let us know how your mac and cheese carbonara turned out to be.