Description

This Carbonara Cacio e Pepe Mac & Cheese recipe combines the rich, creamy comfort of traditional mac and cheese with the bold flavors of classic Italian carbonara and cacio e pepe. Featuring smoky pancetta, sharp cheddar, and a peppery, cheesy sauce baked to golden perfection with a crunchy panko breadcrumb topping, this dish is a flavorful twist on the beloved pasta classic.

Ingredients

Scale

Pasta and Cheese Sauce

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 for scattering on top

Instructions

Prepare the Pancetta and Pepper: Melt 50g butter in a saucepan over medium heat until sizzling. Add 150g smoked diced pancetta and fry for 5-6 minutes, stirring occasionally, until the pancetta is crisp and golden. Reduce heat to low, add 1 teaspoon cracked black pepper, and cook for another 2 minutes to toast the pepper and release its aroma.
Make the Roux and Cheese Sauce: Stir in 50g plain flour and cook for 1 more minute to eliminate the raw flour taste. Gradually whisk in 700ml whole milk, ensuring the mixture remains smooth. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens.
Cook the Macaroni: Meanwhile, cook 350g macaroni in boiling salted water according to the package instructions until al dente. Drain and set aside.
Combine Cheese and Pasta: Remove the sauce from the heat. Stir in 150g grated extra mature cheddar and half of the 50g finely grated parmesan until the cheeses melt smoothly into the sauce. Taste and season with additional salt or pepper if needed. Fold the cooked macaroni into the sauce gently. Finally, stir through 50g grated mozzarella to add creamy richness.
Prepare for Baking: Preheat the oven to 200°C (180°C fan) or gas mark 6. Butter a 25 x 18cm ovenproof dish generously. Spoon the mac and cheese mixture into the dish, smoothing the top evenly.
Add Topping and Bake: Evenly scatter 50g panko breadcrumbs and the remaining parmesan over the pasta to create a crunchy topping. Bake in the preheated oven for 25-30 minutes until golden brown and bubbling, indicating the cheese is melted and the topping crispy.

Notes

For best results, use freshly cracked black pepper to maximize its flavor in the dish.
Ensure macaroni is cooked just al dente to prevent mushiness after baking.
Panko breadcrumbs are used to create a light, crispy topping; regular breadcrumbs can be substituted but result may vary.
This dish can be prepared ahead by assembling and refrigerating before baking; just increase the baking time by 5-10 minutes if chilled.
Use quality aged cheddar and parmesan for a more robust cheese flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-inspired

Keywords: carbonara mac and cheese, cacio e pepe pasta, baked mac and cheese, pancetta mac and cheese, creamy pasta bake