Description
This Carbonara Cacio e Pepe Mac & Cheese is a decadent fusion dish combining the creamy richness of classic mac and cheese with the smoky depth of pancetta and the sharpness of aged cheeses. Enhanced with a peppery kick and a crunchy golden breadcrumb topping, it’s a comforting yet sophisticated meal perfect for cheese lovers.
Ingredients
Scale
Sauce and Pasta
- 50g butter, plus extra for the dish
- 150g smoked diced pancetta
- 1 tsp cracked black pepper
- 50g plain flour
- 700ml whole milk
- 350g macaroni
- 150g extra mature cheddar, grated
- 50g parmesan, finely grated
- 50g grated mozzarella
Topping
- 50g panko breadcrumbs
- Remaining parmesan (approx. 25g) for scattering
Instructions
- Prepare the pancetta: Melt 50g butter in a saucepan over medium heat until sizzling, then add 150g smoked diced pancetta. Fry for 5-6 minutes until the pancetta is crisp and golden.
- Toast the pepper: Reduce heat to low, add 1 tsp cracked black pepper, and cook for 2 minutes to toast the pepper and release its aroma.
- Make the roux and sauce: Stir in 50g plain flour and cook for 1 minute to form a roux. Gradually whisk in 700ml whole milk until the mixture is smooth. Simmer for 3-4 minutes, stirring continuously until thickened.
- Cook the macaroni: Meanwhile, cook 350g macaroni according to package instructions until al dente. Drain well.
- Combine cheese sauce and pasta: Remove sauce from heat. Stir in 150g grated extra mature cheddar and half of the 50g finely grated parmesan until melted and smooth. Taste and season if necessary. Mix in the cooked macaroni.
- Add mozzarella: Just before baking, stir through 50g grated mozzarella until evenly combined.
- Prepare the baking dish: Preheat oven to 200°C (180°C fan)/gas mark 6. Butter a 25 x 18 cm ovenproof dish.
- Assemble and bake: Spoon the macaroni mixture into the prepared dish, smoothing the top. Scatter 50g panko breadcrumbs and the remaining parmesan over the surface. Bake for 25-30 minutes until the topping is golden and bubbling.
Notes
- For best results, use whole milk to achieve a rich and creamy sauce.
- Ensure macaroni is cooked al dente to maintain texture after baking.
- The toasted cracked black pepper adds a distinctive aroma and flavor, so don’t skip this step.
- You can substitute pancetta with smoked bacon if pancetta is unavailable.
- Allow the baked dish to rest for a few minutes before serving to let the sauce set slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Carbonara Mac and Cheese, Cacio e Pepe Mac & Cheese, baked mac and cheese, pancetta mac and cheese, cheesy pasta bake
