Mac & Cheese Carbonara Recipe

Name: Mac & Cheese Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mlik (2%); 3/4 cup heavy cream; 1/3 cup parmesan (for carbonara sauce); 1/4 cup parmesan (for bread crumbs); 6 tablespoons unsalted butter; 1 cup havarti; 1 1/2 cups sharp cheddar; 1/2 cup AP flour; 1/2 cup panko bread crumbs; 1 pound penne pasta; 1 cup peas (they don't have to be cooked, but if they're frozen make sure they're thawed, we don't want any chipped teeth up in here); 10 strips peppercorn bacon; 2 eggs

Servings: persons

2 cups mlik (2%)
3/4 cup heavy cream
1/3 cup parmesan (for carbonara sauce)
1/4 cup parmesan (for bread crumbs)
6 tablespoons unsalted butter
1 cup havarti
1 1/2 cups sharp cheddar
1/2 cup AP flour
1/2 cup panko bread crumbs
1 pound penne pasta
1 cup peas (they don't have to be cooked, but if they're frozen make sure they're thawed, we don't want any chipped teeth up in here)
10 strips peppercorn bacon
2 eggs

1
First, cook up the pasta (and make it al dente damnit, anything more is floppy, wiggly bullshit) and get the bacon in a pan over medium-high heat.
2
Preheat your oven to 350.
3
Get a medium-sized bowl and whisk together the heavy cream, eggs, 1/3 cup of parmesan, and some salt and pepper.
4
Next we're gonna make a roux, the mother of all delicious sauce-related things. Melt the butter on medium-low heat, then add the flour and stir for a minute.
5
Add the roux to your bowl of creamy, eggy goodness, and whisk like a madman until it's fully mixed together.
6
By now the pasta should be ready and drained, otherwise you're a horribly slow cook. Add half of your sauce to the pasta and stir until it's fully incorporated, then add the other half along with the peas, cheddar, and Havarti. Make sure you crumble up that bacon and put it in there too, then put the heat on low and stir until everything's melted and mixed together.
7
In another small bowl, mix together the panko and remaining 1/4 cup parmesan.
8
Pour the pasta into a baking dish, then cover the top with the now-gloriously-parmesanned bread crumbs.
9
Stick it in the oven for 25 minutes, and try not to burn yourself by instantly wanting to plunge your face into the deliciousness.

1201

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups mlik (2%), 3/4 cup heavy cream, 1/3 cup parmesan (for carbonara sauce), 1/4 cup parmesan (for bread crumbs), and more.

Yes, Mac & Cheese Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mac & Cheese Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions