Mac and Cheese Carbonara

Ingredients:

• 450 g of pasta horns
• 8 slices bacon, cut into 1cm pieces.
• 2.5 cups low-fat cream (10%)
• 450 g of cream cheese at room temperature
• 220 g sharp cheddar, grated (about 3 cups)
• 80 g Gruyere, grated (about 1 cup)
• 4 green onions, thinly sliced
• 1 cup panko breadcrumbs

Preparation:

1. Position the rack approximately 15 cm from the oven heating element and preheat the oven to 220°C.
2. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes. Drain, reserving 1 3/4 cups of the cooking water. Set the pasta aside.
3. In a large saucepan over medium heat, cook the bacon until crisp and most of the fat has rendered, about 15 minutes. Transfer the bacon to a paper towel-lined plate. Pour the fat into a small heatproof measuring cup. Add enough olive oil to make up 1/4 cup of the fat. Set aside.
4. Wipe the pan thoroughly (or give it a quick rinse if it's very dirty). Add the cream and 2 teaspoons of black pepper and bring to a simmer over medium heat. Cook until the cream has reduced to 1.5 cups, about 15 minutes. Add the cream cheese and stir until completely melted. Stir in the cheddar and Gruyere until all the cheese has melted and the sauce is smooth.
5. Add the pasta and cooking water to the pan and stir to distribute evenly. The sauce will look very thin, but the pasta will absorb a lot of the liquid as it bakes. Gently stir in 3/4 cup of green onions and the fried bacon.
6. Transfer everything to a 22x32 cm baking dish. In a medium bowl, mix together panko breadcrumbs Toss with the rendered bacon fat and a pinch of salt and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the topping is golden and crisp, about 10 minutes. Sprinkle with the remaining green onions and serve.