![]() ![]() I’ll admit, baking the eggs into your breakfast mac and cheese does take some extra effort, but the end result is so worth it! The whole process starts with crisping up the bacon and roasting the tomatoes in the oven, followed by cooking your pasta (I prefer cavatappi ) and making an oh so creamy sharp Cheddar cheese sauce. You could also try making this with a pesto-mozzarella cheese base or even with buffalo chicken instead. I also mixed in roasted grape tomatoes to pair with the bacon and add that perfect cut of acidity to balance out the richness of the dish. While most versions of breakfast mac and cheese I’ve seen throw a fried egg on top, I was inspired by shakshuka to instead cook the eggs directly in the mac and cheese so everything melds together into one wonderful masterpiece with runny yolks that you can spread right into your cheesy, bacon-y pasta. While it would be nice for some inspo credit □ I don’t blame people since it’s the PERFECT dish for your homemade brunch rotation! This recipe gives your standard mac and cheese the BEC (that’s Bacon Egg and Cheese) upgrade. Before you want to eat, pre-heat your oven to 180C and cook for about 40-50 minutes, or until your breadcrumbs are golden brown.Honestly, can we just take a moment and admire the beauty of this thing? □ Since I first debuted this Breakfast Mac and Cheese with Baked Eggs back in 2016, I’ve seen many iterations show up on the internet. ![]() Then sprinkle the breadcrumbs on the top and keep covered in the fridge until you are ready to heat it up.Put the macaroni and bacon into a suitable baking dish and then add the cheese sauce to cover the pasta and bacon.Season the sauce to taste with salt and pepper and the nutmeg.Simmer until the sauce begins to thicken and then add the cheese and the egg yolks. Then slowly add the milk using a whisk to mix the ingredients together. ![]()
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