Breakfast Mac and Cheese

  • Yield : 8 servings
  • Cook Time : 30m
  • Ready In : 45m
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  • Kosher salt
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter, plus more for the baking dish
  • 8 ounces ham, diced
  • 1/2 medium yellow onion, minced
  • 1/2 green bell pepper, cut into small dice
  • 1/2 red bell pepper, cut into small dice
  • 3 cups whole milk
  • 3 cups shredded yellow Cheddar
  • 4 ounces cream cheese
  • 1/2 cup panko breadcrumbs
  • 8 large eggs
  • Freshly ground black pepper


Step 1

Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions. Drain and set aside.

Step 2

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with some butter.

Step 3

In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the ham, onion and bell peppers and saute until the vegetables are tender, about 5 minutes. Stir in the milk and bring to a low simmer. Add the Cheddar and cream cheese. Turn the heat to low and cook until the cheese is melted, about 4 minutes. Season with 1 teaspoon salt. Remove from the heat and stir in the macaroni. Transfer to the prepared baking dish.

Step 4

Melt the remaining 2 tablespoons butter in a small pan or the microwave and mix with the breadcrumbs in a bowl. 

Step 5

Use a spoon to create 8 wells in the macaroni mixture to hold the eggs. Crack the eggs one-by-one into a small bowl and pour each one into a well. Sprinkle with the buttered breadcrumbs and season with salt and pepper. 

Step 6

Bake until the egg whites are set and the yolks are still runny, about 12 minutes. If you like your yolks well done, continue to bake until completely set.

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