Mouthwatering Breakfast Mac and Cheese
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.
Servings: 4 servings
Ingredients
- 4 cups hash browns
- Olive oil as needed
- 4 eggs
- 3 strips bacon
- 16 ounces elbow macaroni
- 2 cups shredded cheddar
- 1/4 C butter
- 1/4 C flour
- 1 pinch of pepper
- 1/2 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.