What took me so long to create a breakfast mac and cheese? All the deliciousness of mac and cheese pairs perfectly with breakfast, so I thought I'd combine them and see what we'd get.
The result is pretty wonderful. Creamy homemade cheesy sauce, tender macaroni, crispy bacon, crunchy hash browns, with a perfect fried egg on top.
And please don't be one of those people who eats one thing at a time. You've got to have a bite of each with every forkful. Enjoy.
Ingredients for Breakfast Mac and Cheese
To make this delicious breakfast, you'll need hash browns, olive oil, eggs, bacon, elbow macaroni, shredded cheddar cheese, butter, flour, whole milk, and salt and pepper.
How to Make Breakfast Mac and Cheese
Cook macaroni according to package directions, or until soft.
While the macaroni is cooking, place the bacon on a baking sheet.
Bake at 400° (don't preheat, in order for the bacon to cook gradually) for 9 minutes.
After 9 minutes, flip the bacon and allow to cook for another 9 minutes or until crispy.
Place between paper towels to cool and drain excess grease.
Chop the strips into small pieces and set aside.
Heat the olive oil on medium and add hash browns, stirring gradually until golden brown and cooked through.
In a saucepan, melt butter over medium heat.
Gradually stir in the flour, and cook until a roux is formed, about 5 minutes.
Sprinkle with salt and pepper; then gradually add the milk, stirring well. Continue stirring until bubbles form.
Gradually stir in the cheese, in small portions, and allow to melt.
While the cheese is melting, heat a large greased frying pan over medium heat; add four eggs, and cook them over-easy.
Drain macaroni and add it to the cheese sauce, stirring to coat.
Add chopped bacon.
Divide mac and cheese between four bowls.
Top each with hash browns and an egg.
Here's a step by step video of the whole process! Be sure to let me know how yours turns out!
Here's the printable recipe:
Mouthwatering Breakfast Mac and Cheese
Ingredients
- 4 cups hash browns
- Olive oil as needed
- 4 eggs
- 3 strips bacon
- 16 ounces elbow macaroni
- 2 cups shredded cheddar
- ¼ C butter
- ¼ C flour
- 1 pinch of pepper
- ½ tsp teaspoon salt
- 2 cups whole milk
Instructions
- Cook macaroni according to package directions, or until soft.
- While the macaroni is cooking, place the bacon on a baking sheet.
- Bake at 400° (don't preheat, in order for the bacon to cook gradually) for 9 minutes.
- After 9 minutes, flip the bacon and allow to cook for another 9 minutes or until crispy.
- Place between paper towels to cool and drain excess grease.
- Chop the strips into small pieces and set aside.
- Heat the olive oil on medium in a saucepan and add hash browns, stirring gradually until golden brown and cooked through.
- In another saucepan, melt butter over medium heat.
- Gradually stir in the flour, and cook until a roux is formed, about 5 minutes.
- Sprinkle the salt and pepper; then gradually add the milk, stirring well. Continue stirring until bubbles form.
- Gradually stir in the cheese, in small portions, and allow to melt.
- While the cheese is melting, heat a large greased frying pan over medium heat; add four eggs, and cook them over-easy.
- Drain macaroni and add it to the cheese sauce, stirring to coat.
- Add chopped bacon.
- Divide mac and cheese between four bowls. top with hash browns and an over-easy egg, and enjoy!
- Top each with hash browns and an egg.
Love it? Pin it for later! And thanks for sharing!
Love breakfast foods? Check out this easy breakfast casserole or this incredible hotcakes recipe I found in Cabo Mexico!
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Celebrate Woman Today
Kelly,
You are killing me with this food!
Loved your video. Loved your quick "magic" hands swapping bowls to plates!
Great job done!
Kelly
Thank you, my friend. I hope to see you soon. Happy summer!