Meat Loaf and Mac and Cheese Carbonara


I had a very enjoyable day today…spent it cooking in the kitchen and doing laundry 😀 Every year Mark gives me a cookbook for Christmas. He writes something sweet inside the book and It is always my favorite gift (except this year, the cooking class…rocked). This year he gave me Bobby Flay’s Throwdown cookbook. I love that show and Bobby. He seems like he would be so much fun in the kitchen. As I looked through the book his Mac n Cheese Carbonara caught my eye. Today I decided to make that and meatloaf.

For years I have been teased by the girls and Mark for my meatloaf….I made it one time several years ago. It wasn’t so good and they love to remind me. I am sure everyone has a dish that is so simple, but yet doesn’t turn out….right? I have redeemed myself with this recipe. I clipped this recipe out of a 2005 Southern Living Magazine. It is from a grocery store in Shreveport, LA called Fairfield Grocery and Market. I love the creole and greek seasoning in it.

Old-Fashion Meatloaf

  • 1  tablespoon  butter
  • 3  celery ribs, finely chopped
  • 1/2  large onion, finely chopped
  • 2  pounds  lean ground beef
  • 2  tablespoons  Worcestershire sauce, divided
  • 1/2  cup  Italian-seasoned breadcrumbs
  • 1/3  cup  ketchup
  • 2  teaspoons  Creole seasoning
  • 1  teaspoon  Greek seasoning
  • 1  teaspoon  garlic powder
  • 2  large eggs, lightly beaten
  • 1  (8-ounce) can tomato sauce
  • 3  tablespoons  tomato paste
  • 1  tablespoon  ketchup
  • Garnish: chopped fresh flat-leaf parsley (I did not use this)

Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.

Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Note: I used Tony Chachere’s Original Creole Seasoning and Cavender’s All Purpose Greek Seasoning. chopping block counter top 🙂


Super easy and very tasty!

Mac and Cheese Carbonara

  • 1 tablespoon olive oil
  • 1-inch thick piece pancetta, cut into small diced
  • 3 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 6 to 7 cups whole milk, heated
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon cayenne pepper
  • 2 cups freshly grated Asiago cheese, plus more for the top
  • 1 1/2 cups Irish white cheddar, plus more for the top
  • 1 1/2 cups grated American Cheddar, plus more for the top
  • 1 cup grated fontina cheese, plus more for the top
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
  • Salt and freshly ground black pepper
  • 1 pound elbow macaroni, cooked just under al dente
  • 1/2 cup coarsely chopped flat-leaf parsley (I did not add this)

Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.

Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.

Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

Mac and Cheese Carbonara

I forgot to put the cayenne pepper in the photo.

Unfortunately, most of the cheeses had to be grated...that is a lot of work!

Make sure to cook it a little under al dente.

I think didn't take a few kind of crazy there for a minute 😩

All ready to add the macaroni.

Mac and Cheese Carbonara

Holy Cow…be prepared. Have your milk heated and cheese grated etc. This recipe takes some work. I thought it was very good, but maybe a once a year recipe. It is time consuming and I am sure lots of calories! Off to do sit-ups 😉

Relish Food & Life!


One response »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s