Breakfast Mac and Cheese

Ingredients

Elbow macaroni

8 ounces

Unsalted butter

2 tablespoons

All-purpose flour

2 tablespoons

Milk

2 cups

Cheddar cheese

2 cups, shredded

Eggs

4, cooked to your liking

Bacon

4 slices, cooked and crumbled

Salt

to taste

Pepper

to taste

Instructions

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the unsalted butter over medium heat. Once melted, stir in the all-purpose flour until smooth and cook for about 1 minute to eliminate the raw flour taste.
3. Gradually whisk in the milk, bringing the mixture to a gentle boil. Continue to cook and stir for 2 minutes or until the sauce has thickened.
4. Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and creamy.
5. Fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
6. In a separate pan, cook the eggs to your liking—whether scrambled, fried, or poached will work beautifully.
7. To serve, dish the mac and cheese into bowls, top generously with the cooked eggs, and sprinkle with crumbled bacon. Season with salt and pepper to taste.