Breakfast Mac & Cheese #BrunchWeek

Do you like breakfast for dinner? How about mac and cheese for breakfast? Nothing makes mac and cheese better than the addition of bacon!

Breakfast Mac & Cheese 3

Huzzah! It’s the week you’ve all been waiting for, #BrunchWeek! This marks the fourth year of #BrunchWeek, hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. To celebrate Mother’s Day, I’ve joined 36 other bloggers from around the country to bring you the best brunch dishes, from cocktails to cakes, breakfast breads, tarts, quiches and more. Of course #BrunchWeek wouldn’t be complete without our amazing sponsors who have donated some great prizes for the giveaway which you can read more about and enter HERE.

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My first recipe of the week is a breakfast version of macaroni and cheese, complete with bacon, Vidalia onion, scrambled eggs, Cabot pepperjack cheese, cream cheese, and even toasted bagel crumbs for a crispy topping. Just imagine your favorite omelet with extra cheese and macaroni pasta as the vehicle. Who could possibly say no to that?

Breakfast Mac & Cheese 1

If you’re looking for more brunch inspiration, make sure you check out the extensive list of recipes the rest of my fine fellow bloggers are sharing today, shared just above the recipe. I wish we could all meet up in person for a big brunch pot luck. That’d be the greatest brunch that ever existed!

Breakfast Mac & Cheese 2

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Breakfast Mac & Cheese 4

Two years ago: Cinco de Mayo Recipe Roundup (2014)

Three years ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Four years ago: Chocolate Chip Cookie Dough Brownies

Five years ago: Butterscotch Truffles

BREAKFAST MAC & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

6 slices bacon, cooked and crumbled

1/2 cup chopped Vidalia onion

6 eggs, beaten

8 oz. favorite pasta shape (I used elbows)

2 Tbsp unsalted butter

1/4 cup all-purpose flour

2-1/2 cups milk, warmed

1/4 tsp ground cayenne pepper

1/4 tsp smoked paprika

Salt and pepper, to taste

8 oz. Cabot pepperjack cheese, grated

2 oz. Parmesan cheese, grated

2 oz. cream cheese, room temperature

1/4 of an everything bagel, toasted and processed into crumbs

Directions:

  1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
  2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
  3. Meanwhile, in a large saute pan over medium-high heat add bacon and cook until crispy. Remove from pan and place on paper-towel-lined plate. Drain all but 1 Tbsp of bacon grease (reserve rest). Add onion to pan and cook until softened, about 5 minutes. Add eggs and cook until no longer runny. Remove from pan.
  4. Place same pan over medium heat. Add reserved bacon grease (should be about 3 tablespoons) and butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
  5. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in cayenne, paprika, and salt and pepper. Slowly add shredded cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in cream cheese, pasta, eggs, and 5 crumbled pieces of bacon until evenly coated.
  6. Pour into the prepared dish. Sprinkle with reserved cheese, 1 crumbled piece of bacon, and bagel crumbs over top. Bake for 15 to 20 minutes or until filling is bubbling, then broil for 1 to 2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Rosemary Mac & Cheese.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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