Brunch Mac And Cheese
Ingredients
- Bechamel Sauce ⓘ
- 3 cups butter ⓘ
- 3 cups flour ⓘ
- 8 cups whole milk ⓘ
- 4 cups cream ⓘ
- fine salt & freshly ground black pepper ⓘ
- Mac and Cheese ⓘ
- 1/4 cup chopped bacon ⓘ
- 2 1/2 cups cooked elbow macaroni ⓘ
- 1/4 cup shredded cheddar cheese ⓘ
- 1/4 cup shredded fontina ⓘ
- fine salt & freshly ground black pepper ⓘ
- Topping ⓘ
- 1/8 cup shredded cheddar cheese
- 1/8 cup shredded fontina ⓘ
Instructions
- For the bechamel sauce:
- Melt the butter down completely over medium heat. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes.
- Combine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add salt and pepper to taste. Reserve 10 ounces of the bechamel sauce for the mac and cheese; set aside the remaining bechamel for another use.
- For the mac and cheese:
- Preheat the broiler.
- Fry the bacon in a small pan until crisp. Remove the pieces with a slotted spoon.
- Add the reserved bechamel sauce to a 12-inch skillet over medium heat; mix in the macaroni, Cheddar, fontina and bacon. Add salt and pepper to taste. Transfer the mixture to a 16-ounce casserole dish (single-serving size).
- For the topping:
- Top the casserole with the Cheddar, fontina, fried potato and egg. Cook under the broiler until the topping looks golden brown.
- Garnish with scallions and freshly ground black pepper and serve.
Nutrition & Diet Analysis (per serving)
1268
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).