Baked Five Cheese Bacon Carbonara Macaroni
A luxurious fusion of Italian carbonara and American mac and cheese featuring five premium cheeses, crispy smoked bacon, and fresh chives. The silky cheese sauce incorporates egg yolks for authentic carbonara richness while maintaining the comfort of baked macaroni. Perfect for special dinners or when you want to impress guests with comfort food. The combination of Asiago, two cheddars, mozzarella, and Parmigiano Reggiano creates complex flavors and ideal melting properties.
Ingredients
- 1 tablespoon olive oil
- 4 strips smoked bacon, cut into small dice, uncooked
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups whole milk, heated
- 4 large egg yolks, lightly whisked
- 2 teaspoons fresh chives, finely chopped
- 1 teaspoon cayenne pepper
- 2 cups Asiago cheese, freshly grated, plus more for the top
- 1 cups white Cheddar, plus more for the top
- 1 cups sharp yellow Cheddar, plus more for the top
- 1 cup mozzarella cheese, grated, plus more for the top
- ½ cup Parmigiano Reggiano, freshly grated, plus more for the top
- salt
- freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dentepenne1:1pastatube
Works well with sauce
- ½ cup Italian parsley, coarsely chopped
Instructions
- 1
Preheat oven and grease a 3-quart baking dish with butter
- 2
Heat olive oil in large saute pan over medium heat
- 3
Cook diced bacon until golden brown, then remove to paper towel-lined plate
- 4
Cook garlic in remaining fat until lightly golden brown
- 5
Whisk in flour and cook for 1-2 minutes
- 6
Whisk in hot milk, increase heat to high, and cook while whisking constantly until thickened
- 7
Whisk in beaten egg yolks until incorporated and cook while stirring constantly
- 8
Remove from heat and whisk in chives, cayenne, and all cheeses until melted
- 9
Season with salt and pepper, adding remaining milk if mixture seems too thick
- 10
Mix in cooked macaroni, reserved bacon, and chopped parsley
- 11
Transfer mixture to prepared baking dish
- 12
Sprinkle additional mixed cheeses evenly over top
- 13
Bake until heated through and top is lightly golden brown
- 14
Let rest 10 minutes before serving
Tips
Heat the milk before adding to prevent lumps in your cheese sauce and ensure smooth incorporation.
Cook macaroni just under al dente since it will continue cooking in the oven and absorb sauce.
Let the dish rest after baking to allow the sauce to set and make serving easier.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Assemble completely up to 1 day ahead, cover and refrigerate, then bake adding 5-10 minutes
Let rest 10 minutes after baking, serve warm with crusty bread and simple green salad
Common Mistakes
Add egg yolks slowly while stirring to avoid scrambling
Use freshly grated cheese to avoid clumpy sauce from pre-shredded cheese
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without bacon?
Yes, skip the bacon and use butter instead of olive oil for sauteing the garlic. The dish will still be rich and flavorful from the five cheeses.
What if my cheese sauce breaks?
Remove from heat immediately and whisk in cold milk a tablespoon at a time. The sauce should come back together with gentle whisking.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven with foil cover until warmed through, about 20 minutes.