Breakfast Mac and Cheese2018-07-03
- Yield : 8 servings
- Cook Time : 30m
- Ready In : 45m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 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
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.
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with some butter.
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.
Melt the remaining 2 tablespoons butter in a small pan or the microwave and mix with the breadcrumbs in a bowl.Â
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.Â
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.