docsHomeroom's Breakfast Mac & Cheese
Ingredients
MAC
- 1/2 pound dried elbow pasta
- 1/2 pound sliced bacon
- 2 cups Mac Sauce (see below)
- 2 cups grated extra-sharp, aged Cheddar cheese
- 1/2 cup panko (Japanese bread crumbs)
- 2 tablespoons unsalted butter
- 4 large eggs
- Freshly ground black pepper
BECHAMEL SAUCE
- 3 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt or 1 teaspoon table salt
Directions
- Cook the pasta in salted boiling water until a little less than al dente.
- Drain, rinse with cold water, and drain the pasta again.
- Preheat the oven to 400°F.
- Cook the bacon in a frying pan over high heat until crispy, about 8 minutes.
- Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
- Add the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes.
- Add the bacon and stir to combine.
- Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
- Spoon the mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls.
- Sprinkle the panko evenly on top of each bowl.
- Bake until bubbly, 10 to 15 minutes.
- While the macs are cooking, fry the eggs: Melt 1 tablespoon of the butter in a large sauté pan over medium-high heat.
- Crack 2 of the eggs into the pan, cover, and let cook undisturbed for 3 to 4 minutes. The eggs are done when all the egg white is completely opaque, and the yolk is still nice and bright.
- Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and 2 eggs.
- Remove the macs from the oven, and slide a fried egg on top of each one.
- Top each egg with some black pepper. Serve immediately.
recipes/casserole/homeroom_s_breakfast_mac_cheese.txt · Last modified: 2024/01/07 13:33 (external edit)