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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.
Course: Breakfast, Lunch or Dinner
Cuisine: American
Servings: 4 servings
Author: Kelly Stilwell


  • 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


  • 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.