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.