Email this recipe to a Friend!

Creamy Baked Carbonara Mac and Cheese

We made Carbonara Mac and Cheese! Basically we made mac and cheese, but with carbonara so it’s extra rich and delicious. For our Creamy Baked Carbonara Mac and Cheese, we added some peas and bacon because it’s nice to have some texture variation. We also love baking mac and cheese because the top gets a nice crispy coat, and under the blanket of crispy cheese the sauce gets to stay nice and warm and gooey. I also love making casserole-y things because the leftovers are always the best!

If you are gluten free, I love this brand Tolerant that makes their pasta our of lentils and chickpeas. To make this dish totally gluten free you would also have to swap out the flour with your favorite substitute!

If you love Mac and Cheese, you might also want to try our Taleggio Mac and Cheese!

♥ Teri

Creamy Baked Carbonara Mac and Cheese

Creamy Baked Carbonara Mac and Cheese

Servings: 7


  • ½ pound macaroni

white cheddar cheese sauce

  • 5 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 heaping cup shredded white cheddar, plus more for sprinkling on top
  • ¼ cup grated Parmesan, plus more for sprinkling on top
  • salt and pepper to taste


  • 2 large eggs, lightly beaten
  • 8 slices crispy cooked bacon, chopped and divided
  • cup frozen peas, thawed


  • Preheat oven to 375˚F. Lightly grease a 9”x 12” baking dish.
  • Fill a large pot with water, place over high heat and bring to a boil. Add a handful of salt and pasta and bring back up to a boil. Cook macaroni, stirring occasionally, until macaroni is al dente, about 7 minutes. Drain and transfer macaroni to a large mixing bowl.
  • Place a saucepan over medium heat and melt butter. Sprinkle flour over melted butter and whisk together for 2 to 3 minutes.
  • Add milk in a slow and steady stream, while whisking, until fully incorporated and mixture is smooth and has thickened enough to coat the back of a wooden spoon. Season generously with salt and pepper.
  • Remove from heat and stir in shredded cheddar and Parmesan, small handfuls at a time, until a smooth cheese sauce has formed.
  • Pour sauce over macaroni and stir together. Allow mixture to cool, about 10 minutes. Stir in eggs, 6 slices bacon and peas until fully and evenly incorporated. Season with salt and pepper.
  • Pour mixture into a baking dish and top with more white cheddar, Parmesan and remaining bacon.
  • Bake macaroni for 20 to 25 minute or until mixture is thick, creamy and lightly browned on top.
  • Remove from heat and allow macaroni to cool, about 10 minutes, before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Kate Berkey Not Specified Not Specified

    5 stars
    I was looking for a mac and cheese recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

  2. Paul Not Specified Not Specified

    Never in italian history have they made carbonara with bacon. It is always made with Guanciale. Nice try. Get it right next time.

    • Jenny Park Not Specified Not Specified

      Yea. I know. It’s called a variation. Not everyone can get hold of guanciale. Bacon (and pancetta) are great substitutions. Thanks for the feedback though, PAUL. Have a pleasant day!

      • OTHERPAUL Not Specified Not Specified

        I just love when the PASTA POLICE(Italy’s elite carbonara protecting mercenary force) decides to ATTACK and DESTROY all carbonara offenders. Jeeze… do a better job Jenny. Your wildly successful, beautiful, and inspiring images and recipes seem to really disappoint some people. xoxo OTHERPAUL

        • Shea Not Specified Not Specified

          This response to Pasta Police Paul just made my work day.Thank you, haha. This recipe looks great, can’t wait to make it tonight!

    • Debra Not Specified Not Specified

      Paul, my ex-mother-in-law was from Italy, she was classically trained in all styles of cooking from Italy through France. She had hardcore rules to follow… the first one was, have fun while cooking and eating. However, she was pretty rigid about portion sizes, but that is how she was able to put seven-course meals on the table without everyone rolling away afterwards. Sometimes she was experimental, other times not; all I know is everything she ever put on the table was amazing. Jenny, can’t wait to try this recipe!

    • Nonya Not Specified Not Specified

      Don’t use it then jeeze. There is always that one guy with a big mouth…

    • Donna Not Specified Not Specified

      5 stars
      Bacon is still delicious!

    • carrie E hobson Not Specified Not Specified

      oh Paul get over yourself

    • Lin Not Specified Not Specified

      Isn’t this just Mac and cheese with bacon and peas?

  3. Jim Hansen Not Specified Not Specified

    Paul is an ASS.

  4. Lynda Kinney Not Specified Not Specified

    Was wondering if this would work with a nut milk?

  5. Rachel Not Specified Not Specified

    I made this tonight for dinner and everyone thought it was wonderful :)

  6. Megan Not Specified Not Specified

    this is all for 1/2 lb of pasta? 1 box is 1lb… Should I double everything if i plan to use a whole box? Thank you

  7. Heather Not Specified Not Specified

    Do I have to put peas in it? I hate peas. Can I add more bacon instead?

  8. Corrie Copple Not Specified Not Specified

    I LOVE this recipe! I’ve passed it on to so many friends. All your recipes are versatile! While ingredients are not “always” set in stone, you inspire and encourage us to use our own variation based on individual taste and dietary needs. And…you always want us to share our thoughts. THANK YOU!