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Breakfast Mac and Cheese (Plus Giveaway)
November 4, 2013
All the meats grilling up.
The reason this is so easy is that since there is so many eggs in the sauce, the eggs form the binder that you would normally need to make a roux for. Just mix the eggs, cheese, and cooked meats in a big bowl. Boil off your pasta and mix it right into the bowl. I used 50/50 cheddar and jack for this.
This works a lot better in individual sized baking dishes, but if you don't have any, go ahead and put it in a regular casserole.
In a last minute stroke of inspiration, I decided to top this with ripped bread instead of breadcrumbs to form toast. Brush these with butter before baking.
Toasty bread, and creamy eggy meaty mac and cheese. What more could you ask for at brunch? Well, I guess a bloody mary or mimosa.
The people I was eating this with actually picked up the bread and used it as a scoop to eat the mac with and I found it pretty ingenious.
Breakfast Mac and Cheese (Plus Giveaway)
For: 4
- 1/2 Pound Elbow Mac
- 3/4 Pound Grated Cheese (Cheddar and Jack work well)
- 8 Eggs
- 8 Jones Dairy Farm Fully Cooked Sausage Links
- 8 Slices Jones Dairy Farm Bacon
- Salt and Pepper
- Ripped Peices of Bread as Topping
- Melted Butter
Instructions
- Bring the water to a boil to cook the pasta. Meanwhile brown and cook the bacon and sausage. Grate the cheeses. Chop up the bacon and sausage and add it to the cheese mixture in a large bowl. Next crack the eggs in. Stir well. Boil the pasta about 2 minutes shorter than you normally would so it still has a slight bite to it. Strain the pasta and mix it with the cheese and eggs. Dole out into individual baking dishes (makes 4 nice sized servings) or pour into a baking dish. Top with the bread and brush some butter on the top of the bread. Bake at 350 until cooked, about 20 minutes, but be careful to not overcook or it will dry out.