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carbonara mac n cheese souffle with a scoop missing
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4.58 from 19 votes

Carbonara Mac 'n Cheese Souffle

Carbonara Mac 'n Cheese Souffle - the end all of mac and cheese. It's fluffy, puffy, yummy, gooey, cheesy and creamy pasta with crispy pancetta. Need I say more?
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: carbonara recipe, mac and cheese
Servings: 8
Calories: 486kcal


  • 12 ounce pasta such as mini pasta shells or elbow macaroni
  • 4 ounce pancetta chopped
  • 3 eggs divided
  • 1 tablespoon butter unsalted
  • 2 cloves garlic minced
  • 2 tablespoon all-purpose flour
  • 2 cups milk I used 3.25%
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg ground
  • 1 1/2 cups Gruyere cheese shredded
  • 1 1/2 cups white cheddar cheese shredded
  • 1 tablespoon fresh parsley chopped


  • Preheat oven to 400 F degrees. Butter or grease a 9x13 inch casserole dish.
  • Cook pasta according to package instructions.
  • Add the pancetta to a saucepan and cook until it browns. Remove the pancetta from pan and place over paper towels to soak up some of the fat.
  • Separate the eggs and whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks and set aside.
  • Add the butter to the saucepan and melt. Add the minced garlic and cook until it starts foaming and gets aromatic, about a minute. Sprinkle the flour over the garlic and stir. Whisk in the milk and cook until the sauce thickens and coats the back of a wooden spoon.
  • Season the sauce with salt, pepper and nutmeg.
  • Add half the gruyere and half the cheddar cheese to the sauce and continue whisking until the cheese melts.
  • Temper the egg yolks by adding a ladle of the sauce at a time to the egg yolks and whisking them, add about 3 ladles of sauce altogether. You want to do this to avoid the eggs from scrambling up when you add them to the cheese sauce.
  • Stir in the egg yolk mixture back into the cheese sauce. Remove from heat. Fold the egg whites into the cheese sauce.
  • Start layering the casserole by adding half the pasta shells to the prepared baking dish. Sprinkle half the pancetta over the pasta, then add half the cheese sauce. Sprinkle half of the remaining gruyere and white cheddar over then add the rest of the pasta. Repeat with the remaining pancetta, sauce, and cheese. Finally top with the chopped parsley and place the dish in the oven.
  • Bake for 20 minutes until golden and puffed. If you want it more golden you can turn the broiler on and broil the souffle for 2 or 3 minutes.


  1. Leftovers: Store carbonara mac and cheese in an airtight container in the fridge for up to 3 days, but make sure it’s cooled completely before storing it in the fridge.
  2. Freezing: Store it in an airtight container in the freezer for up to 2 months. You can also store it in a baking dish covered tightly with aluminum foil. Bake, frozen and covered with foil at 350 F degrees for 1 hour.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 486kcal | Carbohydrates: 37g | Protein: 24g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 361mg | Potassium: 267mg | Fiber: 1g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 491mg | Iron: 1mg