Bobby Flay’s Macaroni and Cheese Carbonara | 12 Tomatoes

Ingredients

• Unsalted butter, for greasing
• 1 tablespoon olive oil
• 1/2 lb sliced pancetta, diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 5 cups whole milk, or more if needed, hot
• 4 large egg yolks, lightly beaten
• 2 teaspoons fresh thyme, finely chopped
• 1/2 teaspoon cayenne pepper
• 2 cups Asiago cheese, grated, plus more for the top
• 1 1/2 cups Irish white cheddar, grated, plus more for the top
• 1 1/2 cups American cheddar, grated, plus more for the top
• 1 cup aged fontina cheese, grated, plus more for the top
• 1/2 cup parmesan cheese, freshly grated, plus more for the top
• Kosher salt and freshly ground black pepper, to taste
• 1 lb elbow macaroni, cooked just under al dente
• 1/2 cup fresh parsley, coarsely chopped