RECIPE: Mac & Cheese alla Carbonara

Tutti Mangia Food Truck

Did somebody say food trucks?

In anticipation of the WindsorEats Truckin’ Good Food Rally this Friday, our very own Pina Ciotoli showcased mother/daughter duo, Sandi and Shauna, owners of a  new food truck, Tutti Mangia, to Arms Bumanlag and the CTV Windsor audience.

Mac & Cheese alla Carbonara with marinara sauce or cream sauce


  • 1 package of elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 pound sharp cheddar
  • 1⁄2 pound Gouda
  • 1 cup Parmesan cheese
  • 1⁄2 package of bacon
  • Salt and pepper to taste
  • 2 eggs
  • 4 cups bread crumbs seasoned
  • Vegetable oil for deep frying

Cook macaroni follow instructions on package. Drain when cooked and rinse under cold water in order to stop the cooking process. Let stand.

Take your 1⁄2 package of bacon and cut the slices into small pieces and put in the pan to brown. Make sure the bacon pieces do not overcook or become too crispy. You want the bacon to become browned but still tender so you get that bacon flavour. (Save a couple tablespoons of the grease if you like.)

Salt and pepper to taste.

Melt the butter in a cooking pot on low heat as not to burn the butter. Whisk the flour into the warm milk making sure all the lumps are gone then pour into the pot with the melted butter. Cook until the sauce begins to thicken, constantly stirring. Remove from the heat and pour in your cheeses, stirring until the mixture is smooth and creamy. Then pour in your bacon with or without the 2 tablespoons of grease. (Just gives it that extra bacon flavour) Pour the mac & cheese mixture into a shallow pan and place in the fridge for about 1 to 2 hours until the mixture is cold.

Shape the cold mac & cheese into balls (size of a tennis ball) and place on a tray lined with wax paper. Freeze them overnight.

Make an egg wash using the eggs and milk (1/4 cup) in a bowl. Put bread crumbs into another bowl (add parmesan for more zesty flavour to bread crumbs). Remove mac & cheese balls from the freezer and begin your dipping process. First dip the balls into the egg wash and then into the bread crumbs.

Place them back on the tray covered with wax paper and place into the freezer until you are ready to fry them up. Heat up the oil in your deep fryer or pot to 350 degrees Fahrenheit. Fry up the mac & cheese balls until they are golden brown and the centre is hot. (5 – 6 minutes) Test one to make sure they are heated through. Serve hot with marinara sauce or a creamy type sauce. (Alfredo sauce)


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