Cheese lovers rejoice. We have for you not just any mac n’ cheese, but the ULTIMATE mac n’ cheese. This baked mac n’ cheese carbonara is seasoned to perfection, baked until its warm and crispy, and has some savory chunks of baked pancetta throughout. Not only that but this dish features not one but FIVE different types of cheese. And a lot of them, too. If you want to learn how to take mac n’ cheese to the next level, watch the video below. You will not be sorry. In fact, you’ll mostly just be hungry.
Any dinner guests you have over would be LUCKY to indulge in these layers upon layers of cheesy goodness. (Unless they’re lactose intolerant, in which case…sorry.) Honestly, we have never seen such a cheese overload before! Loving it.
Naturally, you can add any variety of cheeses you’d like based on preference and what you can find. Like Irish cheddar? I have never seen that before, I won’t lie.
No matter what cheeses you select, make sure you use heaping portions of each one. That’s the key to making this pasta dish next level amazing – the abundance of cheese and the variety of cheeses.
What do you think of this take on mac n’ cheese? Share your hungry thoughts in the comments section below.
MAC N’ CHEESE CARBONARA
– 1 Tbsp. olive oil
– Diced pancetta
– 3 cloves garlic
– 3 Tbsp. flour
– 6 cups heated milk
– 2 tsp. thyme
– 1 tsp. cayenne pepper
– 1 cup fontina cheese
– 1 cup Parmesan cheese
– 1 1/2 cups Irish cheddar
– 2 cups Asiago
– 1 1/2 cups cheddar
– 1 lb. elbow macaroni
– 1/2 cup parsley
2. Add garlic to the leftover oil in the pot, stirring. Add flour, milk, and seasoning. Whisk to mix.
3. Add all your cheeses, one at a time. Whisk until all the cheeses have melted together.
4. In a separate bowl, add your cheese mixture to your plain, cooked macaroni. Add in pancetta and parsley. Stir together and put in a greased baking dish. Sprinkle with extra cheese evenly before baking.
5. Bake at 350 F. for 12-15 minutes. Enjoy!