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    Home > Blog > Dinner > Creamy Baked Carbonara Mac and Cheese

    Creamy Baked Carbonara Mac and Cheese

    by Teri Lyn Fisher · Published: Jan 22, 2020 · Modified: Dec 5, 2024

    Jump to Recipe
    A recipe for Creamy Baked Carbonara Mac and Cheese. A delicious creamy and cheesy pasta casserole baked until bubbly that results in a thin crispy cheesy crust. We added peas and bacon to this recipe. It's delicious!
    Creamy Baked Carbonara Mac and Cheese with a scoop out in a bowl next to it.

    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!

    ♥ Teri

    Creamy Baked Carbonara Mac and Cheese in a baking dish.

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    A recipe for baked carbonara mac and cheese in a baking dish with scoop out.

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    Baked Carbonara Mac and cheese with bacon and peas.

    Creamy Baked Carbonara Mac and Cheese

    4.98 from 37 votes
    PRINT RECIPE Pin Recipe
    A recipe for Creamy Baked Carbonara Mac and Cheese. A delicious creamy and cheesy pasta casserole baked until bubbly that results in a thin crispy cheesy crust. We added peas and bacon to this recipe. It's delicious!
    RECIPE BY Teri & Jenny
    Servings: 7

      INGREDIENTS  

    • 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

    assembly

    • 2 large eggs, lightly beaten
    • 8 slices crispy cooked bacon, chopped and divided
    • ⅔ cup frozen peas, thawed

      INSTRUCTIONS  

    • 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.
    Serving: 1g Calories: 341kcal Carbohydrates: 33g Protein: 14g Fat: 17g Saturated Fat: 9g Cholesterol: 94mg Sodium: 267mg Potassium: 264mg Fiber: 2g Sugar: 5g Vitamin A: 577IU Vitamin C: 6mg Calcium: 139mg Iron: 1mg
    CUISINE: American, Italian
    KEYWORD: carbonara
    COURSE: dinner, lunch

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    January 22, 2020 / 28 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Streusel Topped Apple Pie Cheesecake Bars
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    Reader Interactions

    January 22, 2020 / 28 Comments

    Comments

      4.98 from 37 votes (30 ratings without comment)

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    1. Leigh

      July 25, 2021 at 3:52 pm

      4 stars
      Let me start by saying this was delicious.
      Let me add that Paul really should have thought better than to blast a recipe that uses bacon when the site itself is called SpoonForkBacon. 🥓
      Just sayin…
      Delicious recipe ladies😁

      Reply
    2. Corrie Copple

      March 29, 2020 at 3:06 pm

      5 stars
      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!

      Reply
    3. Heather

      January 22, 2020 at 1:30 pm

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

      Reply
      • Teri Lyn Fisher

        January 23, 2020 at 8:33 am

        Yes! This recipe is super versatile!

        Reply
        • Heather

          January 23, 2020 at 2:46 pm

          Thank you, Teri Lyn!

          Reply
          • Jannette

            June 26, 2021 at 4:49 am

            Can this be prepared and up to the point of adding the last of the cheese and bacon and frozen?

            Reply
      • Jane

        July 20, 2020 at 8:18 pm

        True carbonara never has peas included in the recipe, so leaving them out is not a problem. And, for me, there’s no such thing as too much bacon!!

        Reply
      • Lynne

        October 23, 2023 at 3:42 pm

        I added some small broccoli florets instead of peas to make this slightly lower in carbs and yummy!

        Reply
    4. Megan

      December 31, 2019 at 8:32 am

      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

      Reply
      • Marisa

        November 19, 2021 at 5:47 pm

        Yes I also found that 1/2 lb was not enough pasta to fill a 9×12 dish. I cooked the rest of the box and added it and it seemed better but still off…

        Reply
    5. Rachel

      September 02, 2019 at 3:36 pm

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

      Reply
    6. Lynda Kinney

      September 01, 2019 at 11:07 am

      Was wondering if this would work with a nut milk?

      Reply
      • Jenny Park

        September 01, 2019 at 9:38 pm

        Yes, should work fine!

        Reply
    7. Jim Hansen

      August 23, 2019 at 8:51 am

      Paul is an ASS.

      Reply
      • cindy3539

        August 27, 2020 at 7:37 am

        Paul who?

        Reply
    8. Paul

      July 17, 2019 at 8:26 pm

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

      Reply
      • Jenny Park

        July 19, 2019 at 11:54 am

        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!

        Reply
        • OTHERPAUL

          July 24, 2019 at 7:53 am

          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

          Reply
          • Shea

            October 04, 2019 at 8:27 am

            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!

            Reply
      • Debra

        September 01, 2019 at 10:43 am

        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!

        Reply
      • Nonya

        September 27, 2019 at 12:27 pm

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

        Reply
      • Donna

        January 23, 2020 at 11:49 am

        5 stars
        Bacon is still delicious!

        Reply
      • carrie E hobson

        January 23, 2020 at 12:27 pm

        oh Paul get over yourself

        Reply
      • Lin

        January 24, 2020 at 8:12 am

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

        Reply
        • Teri Lyn Fisher

          January 24, 2020 at 8:27 am

          If thats how you see it then sure!

          Reply
      • Natalie

        September 07, 2024 at 5:38 pm

        5 stars
        Carbonara is also not made with bechamel sauce. It’s only egg and the BACON fat. What’s your point? This recipe looks absolutely delish. I’m making it today. She calls it Mac cheese. It’s kind of a carbonara for those who want a bigger chunkier meal.

        Reply
      • Rocio

        January 03, 2025 at 8:19 am

        I guess Paul doesn’t understand the “Variation “ word means. Jenny what a way to spin this recipe , amazing my kids love it!!!

        Reply
    9. Kate Berkey

      June 13, 2019 at 2:04 am

      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!

      Reply

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