Bobby Flay’s Macaroni and Cheese Carbonara

Mac N Cheese
Ben Fink


  • Unsalted butter, for the baking dish
  • 1 tablespoon olive oil
  • One 1-inch-thick slice pancetta, cut into small dice
  • 4 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 5 cups whole milk, or more if needed, hot
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • ½ teaspoon cayenne pepper
  • 2 cups (8 ounces) freshly grated Asiago cheese, plus more for the top
  • 1 ½ cups (12 ounces) shredded Irish white cheddar, plus more for the top
  • 1 ½ cups (12 ounces) American cheddar, such as Goot Essa Mountain Valley, plus more for the top
  • 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
  • ½ cup freshly grated Parmesan cheese, plus more for the top
  • Kosher salt and freshly ground black pepper
  • 1 pound elbow macaroni, cooked just under al dente
  • ½ cup coarsely chopped fresh flat-leaf parsley leaves

'Alla Carbonara' is an Italian term for a pasta dish that has a sauce made out of cream, eggs, Parmesan chese and bits of bacon (in this case pancetta). Bobby Flay's twist on traditional macaroni and cheese is not only tastes great but also won him the Throwdown challenge.

Adapted from "Bobby Flay's Throwdown!" By Bobby Flay, Stephanie Banyas and Miriam Garron.

Click here to see the Outstanding Mac and Cheese Recipes story.


Preheat the oven to 375 degrees. Butter the bottom and sides of a 10 x 10 x 2-inch baking dish and set it aside.

Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1–2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, 3–5 minutes. Whisk in the eggs until incorporated and let cook for 1–2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, ¼ cup at a time.

Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.

Combine the additional ¼ cup each fontina, cheddar, Asiago, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12–15 minutes. Remove from the oven and let rest for 10 minutes before serving.


Calories per serving:

1,830 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 107g 165%
  • Carbs 111g 37%
  • Saturated 59g 295%
  • Fiber 4g 17%
  • Trans 2g
  • Sugars 20g
  • Monounsaturated 31g
  • Polyunsaturated 6g
  • Protein 103g 205%
  • Cholesterol 474mg 158%
  • Sodium 2,496mg 104%
  • Calcium 2,552mg 255%
  • Magnesium 180mg 45%
  • Potassium 969mg 28%
  • Iron 4mg 22%
  • Zinc 12mg 81%
  • Phosphorus 1,958mg 280%
  • Vitamin A 911µg 101%
  • Vitamin C 12mg 20%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 2mg 103%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 134µg 33%
  • Vitamin B12 5µg 76%
  • Vitamin D 6µg 2%
  • Vitamin E 3mg 15%
  • Vitamin K 133µg 167%
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