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+ servings

Carbonara Mac and Cheese

Amanda
Carbonara mac and cheese is the best comfort food mash up. Creamy homemade carbonara sauce is mixed with extra cheese and crispy bacon for the best dish for a weeknight or Sunday dinner!
5 from 39 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6 servings
Calories 670 kcal

Ingredients
  

  • 1 pound pasta shells
  • ½ pound thick cut peppered bacon diced
  • 2 Tablespoons all purpose flour
  • 2 cups whole milk
  • 2 large eggs slightly beaten
  • 1 cup sharp white cheddar cheese shredded
  • 1 cup grated parmesan cheese divided
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Cook pasta shells in a large pot of boiling salted water, according to package instructions. Drain and set aside.
  • Return the pot to the stovetop over medium heat and add the bacon. Cook for about 10 minutes until crispy. Remove the bacon from the pot and allow it to drain on a paper towel. Remove all but 2 Tablespoons of the bacon grease.
  • Sprinkle the flour into the pot with the bacon grease and whisk to combine. Continue to whisk and cook for 1 minute.
  • While whisking, slowly pour in the milk, scraping the bottom of the pot to remove any stuck on bits. Continue to cook, while whisking, for 3-5 minutes until the sauce starts to thicken.
  • Remove the sauce off of the heat and slowly pour ½ cup of the sauce into a small bowl with the beaten eggs while whisking continuously. Once the egg is mixed completely with the sauce, whisk it back into the pot with the remaining sauce.
  • Lower the heat to medium low and cook, while whisking for 3-5 additional minutes until the sauce is thickened.
  • Remove from the sauce off of heat and whisk in the cheddar cheese, half of the parmesan cheese, nutmeg, salt and pepper.
  • Mix the cooked pasta into the finished sauce, stirring until the sauce coats the pasta completely.
  • Pour the finished pasta into a serving dish and sprinkle with the remaining parmesan cheese and crispy bacon pieces.

Notes

  • Cook the bacon over medium heat and make sure to remove it from the pot when they just start to look crispy to prevent burning.
  • Make sure to remove the sauce off of the heat while the eggs are being tempered in so it doesn't burn.
  • Slowly adding a bit of sauce to the eggs tempers them so they heat up slowly and don't scramble. 
  • Returning the sauce to the heat after adding the eggs should be done on medium low heat to make sure the sauce thickens and cooks, without scrambling.
  • Adding the cheese while the sauce is off of the heat makes sure the cheese melts in slowly without separating or burning.

 

Substitutions and Variations

  • Pasta - Larger shell pasta is great to hold the cheesy, creamy sauce. Other good options would be cavatappi, elbow macaroni or fusilli.
  • Bacon - Peppered bacon adds the slight kick to the dish that is reminiscent of the black pepper flavor in regular carbonara. Regular bacon will also work if that is what is available.
  • Cheese - Either extra sharp or a more mild white cheddar can be used and either grated or shredded parmesan will work. Asiago or pecorino romano would also be great additions!
 

Make Ahead Instructions

The bacon and sauce can be prepared 1-2 days ahead of time and stored separately in the airtight containers in the refrigerator. At serving time, heat the sauce on medium low heat on the stovetop, while stirring occasionally. A little bit of milk can be added to the sauce if it is too thick. Bacon can be re-heated in a pan over medium heat on the stovetop. The pasta can be boiled during this time as well. Toss the reheated sauce with the pasta and finish with the parmesan cheese and crispy bacon pieces.
 

Storage Suggestions

Leftover carbonara mac and cheese will keep in the refrigerator in an airtight container for 3-4 days. Leftovers can be reheated in the microwave or on the stovetop in a pot with a little bit of extra milk.

Nutrition

Serving: 1.5cupsCalories: 670kcalCarbohydrates: 64gProtein: 31gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 1073mgPotassium: 419mgFiber: 3gSugar: 6gVitamin A: 570IUVitamin C: 1mgCalcium: 441mgIron: 2mg
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