Macaroni Carbonara Supreme!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings).
  • Butter a 13 x 9-inch baking dish.
  • Cook macaroni in salted boiling water until JUST firm-tender and still firm to the bite (do not overcook!) drain and rinse with cold water.
  • In a large bowl toss together chopped cooked bacon, 1/4 cup reserved bacon drippings, add in breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup Parmesan cheese, toss to combine well and set aside.
  • To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute.
  • Add in the flour and whisk for about 3 minutes.
  • Gradually add in full-fat milk, half and half cream, egg yolks and black pepper (do not add in any salt until later) cook whisking until mixture thickens (whisking constantly for about 5-7 minutes).
  • Add in 2 cups Fontina cheese and 1 cup grated Parmesan cheese; whisk until the cheeses melt; remove from the heat and season with salt if desired.
  • Mix in the cooked macaroni (if you are adding in peas, then add them in at this point, you can also add in about 2 tablespoons chopped fresh parsley also if desired).
  • Stir in the remaining 1-1/2 cups Fontina cheese; mix to combine.
  • Transfer the macaroni/cheese mixture to a prepared baking dish.
  • Bake for about 25-30 minutes.
  • Remove from the oven and sprinkle the reserved bread crumb mixture over the casserole and return to the oven for another 15-20 minutes, or until the topping is golden.
  • Let stand for 20 minutes before serving.
  • Delicious!
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