Mac and Cheese Carbonara

Mac and Cheese Carbonara

1/2 lb. elbow macaroni cooked to al dente

Carbonara Topping

  • 5 slices pancetta rough chopped
  • 1 1/2 cups bread crumbs
  • 1/2 cup grated Parmigianino
  • 1/4 cup chopped fresh Italian parsley

Mac and Cheese

  • 1 clove garlic minced
  • 1 cups cream
  • 3/4 cup whole milk
  • 1 1/2 tsp. flour
  • 1/2 tsp. each salt and pepper
  • 1 cups grated Fontina
  • 3/4 cup Parmigianino
  • 1/2 cup mozzarella
  • 2 tbsp. butter
  • 1/4 cup olive oil

 

  1. In a dry saucepan cook pancetta until slightly crisp.
  2. Combine pancetta, 1 tbsp. drippings, bread crumbs, 1/2 cup Parmigianino and parsley. Set aside.
  3. Add garlic to pancetta drippings and heat for 1 minute.
  4. Whisk in flour until bubbling and slightly browned.
  5. Slowly add, cream, milk, salt and pepper whisking over medium heat until slightly thickened, about 10 minutes.
  6. Add fontina, parmigiano and mozzarella whisking until melted. Mix together with pasta and pour into buttered baking dish.
  7. Top with bread crumb mixture and press down. Drizzle with olive oil. Bake in preheated 350 F oven for 20-25 minutes

 

Tonight I’m serving with a side salad and fruit compote.

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