This Mac and Cheese Carbonara is a creamy, rich, and cheesy twist on classic carbonara. It combines a silky cheese sauce with the richness of egg yolks, plenty of crispy bacon, five different cheeses, and a crunchy Panko-Parmesan topping. Ready in about 30 minutes, it’s simple enough for weeknights and elegant enough for holiday gatherings.
Baked mac and cheese is the ultimate comfort food, and this carbonara variation is one of the best. The dish blends a smooth cheese sauce with a classic carbonara approach—egg yolks, cheese, cured pork, and black pepper—resulting in a luxuriously creamy pasta without scrambled eggs when prepared carefully.
What is carbonara?
Carbonara is a simple, indulgent Italian sauce made from egg yolks, cheese, cured pork (like bacon or pancetta), and plenty of black pepper. Traditionally served with hot spaghetti, the heat from the pasta and pan creates a smooth, glossy sauce. The key is to combine ingredients carefully so the eggs thicken the sauce without scrambling.
Mac and Cheese Carbonara Ingredients
- The Pasta: Elbow macaroni is used here, but any short pasta will work.
- The Cheese: Asiago, white cheddar, sharp cheddar, Fontina, and Parmesan for a complex, melty blend.
- Milk: Whole milk gives a richer sauce.
- Bacon: Regular bacon works well; you can substitute pancetta if you prefer.
- Egg Yolks: Use large egg yolks to enrich the sauce.
- Flour: All-purpose flour to thicken the base.
- Butter: For greasing the baking dish.
- Panko Bread Crumbs: For a crispy topping mixed with Parmesan and parsley.
- Garlic: Fresh garlic for flavor.
- Fresh Herbs: Thyme in the sauce and parsley in the topping.
- Seasonings: Nutmeg, salt, and freshly ground black pepper.
How to make Mac and Cheese Carbonara
- Mix the topping: Combine Panko, grated Parmesan, and chopped parsley in a small bowl; set aside.
- Prep: Preheat oven to 350°F (175°C) and butter a 3-quart baking dish.
- Cook bacon: In a large pot over medium-high heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels; reserve drippings in the pot.
- Make a roux: Reduce heat to low, add chopped garlic to the bacon drippings and cook ~1 minute. Whisk in flour and cook about 2 minutes to remove the raw flour taste.
- Add milk and egg yolks: Whisk in the milk and raise heat. Add egg yolks, thyme, and a pinch of nutmeg, whisking constantly until the mixture thickens (about 5–7 minutes). Keep the heat controlled so eggs temper without scrambling.
- Add cheeses: Remove from heat and stir in cheeses one at a time until fully melted. Season with salt and freshly ground black pepper to taste.
- Combine with pasta: Stir cooked, slightly undercooked elbow macaroni into the cheese sauce until evenly coated.
- Bake: Transfer to the prepared dish. Sprinkle the bacon and Panko-Parmesan mixture on top, then bake uncovered for 15–18 minutes until bubbly and golden brown.
Can I use pre-shredded cheese?
For the creamiest texture, shred cheese from a block. Pre-shredded cheese often contains anti-caking agents that can alter how the cheese melts and hold back a silky finish.
Should I cover the dish while baking?
No. Bake uncovered so the topping crisps and achieves a golden color.
Baked Carbonara Recipe Tips
- Salt the pasta water generously for well-seasoned macaroni.
- Cook the pasta until just al dente; it will finish cooking in the oven.
- A food processor with a grating blade speeds up shredding cheese.
- Swap cheeses if you like—Gruyère, Gouda, or Romano all work well for variations.
- Use pancetta in place of bacon for a more traditional carbonara flavor.
Related recipe ideas:
- Homemade baked mac and cheese (classic)
- Chili mac and cheese for a hearty, spicy twist
- One-pot pizza pasta for an easy, family-friendly meal
- Creamy shrimp Alfredo for a richer seafood option
- Pad Thai for a tangy noodle alternative
- Rice pilaf with orzo as a textured side
Mac and Cheese Carbonara
Ingredients
- Butter for the baking dish
- 6 ounces bacon, chopped
- 4 garlic cloves, chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk
- 4 egg yolks
- 2 teaspoons fresh thyme leaves, finely chopped
- Pinch of nutmeg
- 8 ounces Asiago cheese, grated
- 6 ounces white cheddar, grated
- 8 ounces sharp cheddar, grated
- 4 ounces Fontina, grated
- 2 ounces Parmesan, grated
- Salt and ground black pepper, to taste
- 1 pound elbow macaroni, cooked just under al dente and drained
For the topping
- 1/3 cup Panko bread crumbs
- 1/3 cup Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
Instructions
Make the topping
- In a small bowl, mix the Panko, Parmesan, and parsley. Set aside.
Make the macaroni and cheese carbonara
- Preheat oven to 350°F and butter a 3-quart baking dish.
- Cook bacon in a large pot over medium-high heat until brown and crisp. Remove bacon with a slotted spoon and drain on paper towels, leaving drippings in the pot.
- Reduce heat to low, add garlic to the drippings and cook for about 1 minute. Whisk in flour and cook about 2 minutes. Whisk in milk and raise heat to high. Add egg yolks, thyme, and nutmeg; whisk to combine and continue whisking until mixture thickens, about 5–7 minutes.
- Remove from heat and whisk in all cheeses until melted. Season with salt and pepper.
- Stir in cooked macaroni, mix to combine, and transfer to the prepared baking dish.
- Top with reserved bacon and the Panko-Parmesan topping. Bake 15–18 minutes, until bubbly and golden brown.
Notes
- Use a food processor with a grating blade to shred cheese quickly.
- Salt the pasta water and cook pasta until slightly undercooked; it will finish cooking in the oven.
- Pancetta can be substituted for bacon.
- Recipe adapted from Bobby Flay.
Nutrition
Calories: 981 kcal • Carbohydrates: 42 g • Protein: 57 g • Fat: 63 g • Saturated Fat: 35 g • Cholesterol: 298 mg • Sodium: 1707 mg • Fiber: 1 g • Sugar: 12 g • Calcium: 1462 mg