Breakfast Mac and Cheese with Bacon, Eggs + Hash Browns
While this Breakfast Mac and Cheese Recipe clearly states it is for breakfast, I’m cool with eggs, bacon and hash browns any time of the day. Add cheesy elbow noodles to the pot and you’ve got a winning combo.
Mac and cheese is my go to comfort food. If I’ve had a bad day, I grab my favorite cheese and elbow noodles and get in the kitchen to make a roux. This time around I decided to make a breakfast mac and cheese. We ate this for brunch and it was superb, especially the chunks of hash browns and crispy bacon pieces.
What do you like in your mac and cheese? Mac and Cheese mania is a celebration for all kinds of mac and cheese. If you follow the links, you are bound to find something that resonates with you. Breakfast mac and cheese sounds perfect to me! This recipe is loaded with butter and calories but I know that there is something for everyone during this week’s mac and cheese mania.
Mac and Cheese Mania is being sponsored by Door to Door Organics and OXO and is being hosted by the lovely ladies of Rachel Cooks and Nutmeg Nanny. Why is mac and cheese mania so exciting? Aside from mac and cheese being crazy good, there is a link-up where you can submit your best mac & cheese recipes and be entered to win some amazing prizes! You don’t need to have a blog to participate so head on over to the recipes from Nutmeg Nanny and Rachel Cooks and enter your recipes!
Prizes up for grabs include Door to Door Organics Gift Cards, OXO Gift Baskets, Zak Designs Prize Pack, a year’s supply of Cabot cheese, a Vermont Creamery gift basket, a risotto kit from Marx Foods, Barilla pasta, Anolon Advanced Bronze 4.5 Qt. Tapered Stockpot, Rachael Ray Stoneware Casseroval, Wusthof CLASSIC Studio Block Set, Microplane Graters and Kitchen Tools, a SavorX Starter Block with spices and Le Cordon Bleu by Swissmar oven to table roasters. All giveaways open to US residents over the age of 18 only.
While this Mac and Cheese Recipe clearly states it is for breakfast, you can safely cook it for every meal of the day. Make sure you have all of your ingredients handy before you begin cooking. It's one of those recipes you won't be able to walk away from in the middle.
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
1 package bacon
1 box elbow macaroni
5 whole eggs
1/4 cup butter (1/2 stick) + 4 Tbsp and more for cooking, divided
1/2 onion, chopped
4 medium potatoes, peeled and grated
1/4 cup all-purpose flour
2-1/2 cups whole milk + 2 Tbsp, divided
2 teaspoons dry mustard
1 lb of cheddar cheese (2 7oz blocks, grated or 2 bags of already shredded cheese)
1/2 teaspoon salt
1/2 teaspoon black pepper
water (for cooking)
Preheat your oven to 350 ° F. Lay foil on a baking sheet and lightly spray with non-stick cooking oil. Lay bacon flat on sheet and bake in the oven for 20 minutes or until crispy. When done, pat grease off with a paper towel.
Grate peeled potatoes into a small bowl. Squeeze out excess water from the potatoes. Chop the onion and add to a pan with a pat of butter on medium - low heat. Once onion is cooked, add the potatoes with 1 Tbsp of butter. Cook until the potatoes begin to crisp, adding 1 Tbsp of butter until you use all 4 tablespoons and mix occasionally. Potatoes may stick to the bottom of the pan, scrape them up and mix into the rest of the onion and potato mixture. If the pan becomes coated, you may need to lower your heat.
Boil a large pot of water. (Enough water to fully submerge 1 box of elbow noodles.) Once boiling, add noodles to the pot and stir immediately. Let cook for 10-12 minutes or until noodles are done cooking. Not al dente, unless you want to bake the mac and cheese.
Cook macaroni in a large pot until fully cooked. Drain with a strainer and wash with cool water to prevent sticking. Set aside.
Crack 1 egg in a small bowl and whisk and set aside. Add the other 4 eggs to a medium sized bowl and add 2 Tbsp milk. Whisk together and scramble the eggs in a medium pan with a pat of butter for cooking. Once the eggs are fully cooked, set aside until you're ready to add them to the main pot.
In the same pot you cooked the macaroni noodles in, melt butter under medium low heat and sprinkle flour over top while whisking continuously to prevent burning. Cook for 5 minutes while whisking.
Add the dry mustard and milk. Turn the heat to low and mix in the milk and mustard. Cook for another 5 minutes.
Combine 1 cup of the hot sauce into the whisked egg and whisk together. Pour egg mixture into the sauce while whisking until smooth.
Add grated cheese and stir until cheese is completely melted and mixture is smooth. Once smooth, add the pepper, salt, and elbow noodles to the mixture. Crumble bacon into pieces and add to the pot along with the cooked hash browns and eggs. Stir to incorporate.
Base macaroni and cheese recipe from The Pioneer Women
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