Bobby Flay Mac and Cheese Recipe
Servings: 7
Ingredients
- 1 tbsp olive oil
- 1- inch thick pancetta cut into a small slice
- 3 cloves garlic finely chopped
- 3 tbsp all-purpose flour
- 6-7 cups whole warm milk
- 4 large egg yolks whisked
- 2 tbsp finely chopped fresh thyme leaves
- 1 tbsp cayenne pepper
- 2 cups freshly grated Asiago cheese
- 1 1/2 cup Irish white Cheddar plus more for the top
- 1 cup grated Fontina cheese
- 1/2 cup freshly grated Parmigiano and Reggiano cheese
- Salt as required
- Freshly grated pepper to taste
- 1 pound elbow macaroni
- 1/2 cup chopped flat-leaf parsley
Instructions
- At a temperature of 300 degrees F, preheat the oven. Apply butter to your baking dish.
- In a frying pan, heat oil and fry pancetta dice in it until browned. Take it out on a plate.
- After you saute garlic in a pan, add flour and whisk. Then add hot milk and whisk constantly until your batter gets thickened.
- Cook for a few minutes after blending eggs in it. Remove from the heat. Whisk in thyme, cayenne, and all the cheese. Make sure the cheese is completely melted. Spice with salt and water.
- You can add more milk if the mixture is overly thickened.
- Boil the elbow macaroni in water provided with salt and oil.
- Fill a bowl with cooked macaroni, cheese sauce, and cooked pancetta. Also, dress your dish with parsley leaves.
- Shower all the remaining, combined cheese at the top.
- Let it cool after baking.
- Present this macaroni to your kids or other family members as it is a family favorite.