The recipe brings together the comforting flavors of bacon and eggs with the creamy decadence of mac and cheese. The combination of cream cheese and cheddar creates a lusciously smooth cheese sauce. After mixing in crispy bacon and perfectly cooked elbow pasta, the dish is crowned with poached eggs and a dash of everything seasoning. A quick bake in the oven results in a bubbling masterpiece. To add a playful and crunchy touch, finish it off with some potato sticks.
Bacon And Egg Mac And CheeseDifficulty: Medium
1 tablespoon unsalted butter, plus more for the baking dish
1 pound elbow macaroni
8 ounces of chopped bacon
1 pound cheddar cheese, shredded
6 large eggs
3 cups whole milk
4 ounces cream cheese
3 tablespoons all-purpose flour
1 cup crispy potato sticks, crushed
2 tablespoons distilled white vinegar
3 tablespoons everything seasoning
Freshly ground pepper
- First, preheat your oven to 400 degrees. Then, lightly butter a 9-by-13-inch baking dish. While that’s happening, get a big pot of water on the stove, add some salt to it, and bring it to a boil. Toss in the pasta and cook it until it’s just right (like the label says). Before you drain the pasta, save about 1½ cups of the cooking water. After draining, set the pasta aside. Now, in that empty pasta pot, add some fresh water (about 2 to 3 inches), and heat it up over medium heat until it’s just simmering.
- While your pasta water is heating, let’s work on the sauce. In a large, wide pot or dutch oven over medium heat, melt some butter. Throw in the bacon and cook it, stirring until it’s nice and crispy, which should take about 6 to 8 minutes. Scoop out the bacon with a slotted spoon onto a plate lined with paper towels. Next, sprinkle some flour into the pot and stir it until it’s smooth and lightly toasted, which will take about 1 to 2 minutes. Now, whisk in the milk until it’s smooth and keep cooking, giving it a whisk here and there, until it’s steaming, which should be around 3 minutes. Add the cream cheese and stir until it’s melted and smooth. Lower the heat and slowly add the cheddar cheese, bit by bit, making sure it’s melted before you add more. Keep whisking until it’s all smooth
- Take the cheese sauce off the heat and mix in the cooked pasta. Toss in the crispy bacon and ¾ cup of the cooking water you saved earlier. Season it up with some salt and pepper.
- Now, back to that simmering water in the pasta pot. Add some vinegar to it. Adjust the heat so you’ve got just a few tiny bubbles. Break 3 eggs into small cups and carefully slip them into the water. Poach them gently, using a spoon to gather the egg whites around the yolks, until the whites are set but the yolks are still soft – about 3 minutes. Take them out with a slotted spoon and let them drain on a paper towel. Repeat this with the other 3 eggs.
- Give your mac and cheese a good stir. If it seems too thick, add some more of that reserved cooking water. Transfer everything to your buttered baking dish. Use a spoon to make little wells on top for each poached egg and gently set them in. Sprinkle some everything seasoning on top. Now, pop it in the oven and bake until the edges are bubbling, which will take about 10 to 15 minutes. After it’s done, let it cool for 5 minutes and then finish it off with some crispy potato sticks. Enjoy
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