Breakfast Mac And Cheese Recipes

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BREAKFAST MAC & CHEESE



Breakfast Mac & Cheese image

Breakfast Mac & Cheese from Delish.com is changing the breakfast scene.

Categories     breakfast     dinner     Breakfast Mac & Cheese     hashbrowns     homemade mac and cheese     bacon     carbonara     easy mac and cheese     comfort food

Time 45m

Yield 6-8 servings

Number Of Ingredients 13

1 lb. elbow macaroni
Kosher salt
1 tbsp. vegetable oil
3 c. frozen hash browns
8 slices bacon, chopped
1/3 c. all-purpose flour
5 c. milk, warmed
6 large egg yolks, lightly beaten
2 c. shredded cheddar
1 1/2 c. shredded monterey jack
1 1/2 c. shredded mozzarella
1/2 tsp. cayenne pepper
1/4 c. finely chopped chives

Steps:

  • Preheat oven to 350° and butter a 9"-x-13" baking dish. In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.
  • In a large skillet over medium heat, heat oil. Add hash browns and cook until golden underneath, about 5 minutes per side. Set aside.
  • Wipe skillet clean and return to medium heat. Add bacon and cook until crispy, about 6 minutes. Transfer bacon to a paper towel-lined plate to drain and reserve about 3 tablespoons of bacon fat in skillet.
  • Whisk in flour and cook until flour is golden, about 1 minutes. Slowly whisk in milk and bring mixture to a simmer. Simmer until thickened, about 5 minutes, then stir in egg yolks one at time.
  • Turn off heat and stir in 1 1/2 cup cheddar, Monterey Jack, and mozzarella. Cook until cheese has melted then season with salt and cayenne. Stir in cooked macaroni, then transfer to baking dish.
  • Top with remaining 1/2 cup cheddar, hash browns and bacon. Bake cheddar on top is bubbling and golden, about 20 minutes.
  • Garnish with chives and serve warm.

BREAKFAST MAC & CHEESE



Breakfast Mac & Cheese image

Always wanted to eat mac n' cheese for breakfast? Now you can! This bake features macaroni, sausages, eggs, tater tots and cheese.

Provided by Food.com

Categories     Macaroni And Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 medium yellow onion, diced
12 ounces breakfast sausage, removed from casing
2 tablespoons all-purpose flour
1 3/4 cups milk
4 ounces cream cheese, diced
2 cups shredded sharp cheddar cheese, divided
2 cups shredded monterey jack cheese, divided
8 ounces macaroni, cooked for 6 minutes, drained and rinsed with cool water
2 cups chopped tomatoes
10 ounces cooked tater tots
6 large eggs
3 tablespoons sliced scallion tops

Steps:

  • Preheat oven to 425 degrees F. In a large skillet over medium heat, melt butter. Add onion and cook until soft, about 3-5 minutes. Add sausage and cook, breaking apart into bite size pieces, until browned. Stir in flour until completely combined then add the milk and bring to a simmer. Once the mixture has thickened, stir in the cream cheese, 1 1/2 cups cheddar cheese and 1 1/2 cups monterey jack cheese until completely combined and melted.
  • Fold in the cooked macaroni, tomatoes, salt and pepper and transfer to a 2-quart casserole dish. Top with tater tots, then use a spoon to create 6 wells and break eggs into each well. Top with remaining 1/2 cup shredded cheddar and monterey jack cheeses, avoiding covering the eggs. Bake until egg whites are set, about 12-15 minutes.
  • Top with sliced scallions and serve.

Nutrition Facts : Calories 988.5, Fat 65.4, SaturatedFat 31.9, Cholesterol 347.7, Sodium 1265.2, Carbohydrate 53.1, Fiber 4.4, Sugar 4.2, Protein 46.6

BREAKFAST MAC AND CHEESE



Breakfast Mac and Cheese image

Who says you can't have mac and cheese for breakfast? This Breakfast Mac and Cheese is full of sausage and has a crumbled biscuit topping.

Provided by Christin Mahrlig

Categories     Breakfast

Time 50m

Number Of Ingredients 15

1 pound of pasta, (I used cavatappi shaped pasta)
1 pound breakfast sausage, (removed from casings and crumbled)
1 large onion, (diced)
1 red pepper, (diced)
1 jalapeno pepper, (discard seeds and dice)
1 teaspoon garlic salt
4 tablespoons butter
6 tablespoons flour
4 cups whole milk
2 cups shredded colby jack cheese
2 cups pepper jack cheese
2 cups sharp cheddar cheese
salt and pepper to taste
4 eggs
5 or 6 toasted breakfast biscuits, (homemade or the from the refrigerated aisle of the grocery store, crumbled)

Steps:

  • Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
  • In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
  • Add onion, red pepper, and jalapeno to grease in pan and cook until softened, about 4 to 5 minutes.Stir in the garlic salt.
  • Spoon onion mixture into bowl with sausage.
  • Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add 2/3 of the cheese. Stir until melted. Season to taste with salt and pepper.
  • Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
  • In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
  • Place in oven for 25 to 30 minutes.

Nutrition Facts : Calories 840 kcal, ServingSize 1 serving

BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS



Breakfast Macaroni and Cheese with Sausage and Hash Browns image

The best part of this breakfast-inspired mac and cheese is the hash-brown topping. It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 13

Kosher salt
1 pound elbow macaroni
1 tablespoon vegetable oil
1 pound breakfast sausage, casings removed
1 large yellow onion, chopped
2 small green bell peppers, chopped
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
1 1/2 cups frozen shredded hash browns, thawed
4 tablespoons unsalted butter, melted

Steps:

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
  • Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.

BREAKFAST MAC AND CHEESE



Breakfast Mac and Cheese image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

Kosher salt
1 pound elbow macaroni
4 tablespoons unsalted butter, plus more for the baking dish
8 ounces ham, diced
1/2 medium yellow onion, minced
1/2 green bell pepper, cut into small dice
1/2 red bell pepper, cut into small dice
3 cups whole milk
3 cups shredded yellow Cheddar
4 ounces cream cheese
1/2 cup panko breadcrumbs
8 large eggs
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions. Drain and set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with some butter.
  • In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the ham, onion and bell peppers and saute until the vegetables are tender, about 5 minutes. Stir in the milk and bring to a low simmer. Add the Cheddar and cream cheese. Turn the heat to low and cook until the cheese is melted, about 4 minutes. Season with 1 teaspoon salt. Remove from the heat and stir in the macaroni. Transfer to the prepared baking dish.
  • Melt the remaining 2 tablespoons butter in a small pan or the microwave and mix with the breadcrumbs in a bowl.
  • Use a spoon to create 8 wells in the macaroni mixture to hold the eggs. Crack the eggs one-by-one into a small bowl and pour each one into a well. Sprinkle with the buttered breadcrumbs and season with salt and pepper.
  • Bake until the egg whites are set and the yolks are still runny, about 12 minutes. If you like your yolks well done, continue to bake until completely set.

HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY



How To Make The Best Baked Mac And Cheese Recipe by Tasty image

Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.

Provided by Aleya Zenieris

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
8 oz dried pasta shells
10 oz shredded sharp cheddar cheese, divided
4 oz american cheese, cubed
2 tablespoons cornstarch
½ stick unsalted butter
1 teaspoon mustard powder
¼ teaspoon cayenne pepper
1 ½ cups whole milk
1 ½ cups heavy cream
1 large egg
2 oz shredded mozzarella cheese
2 oz parmesan cheese, shredded

Steps:

  • Preheat the oven to 350°F (180°C).
  • Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
  • In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
  • Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
  • Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
  • Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
  • Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
  • Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
  • Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
  • In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
  • Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
  • Serve warm.
  • Enjoy!

BREAKFAST-STYLE MAC AND CHEESE SKILLET



Breakfast-Style Mac and Cheese Skillet image

Have eggs any time of day with our Breakfast-Style Mac and Cheese Skillet! Jalapeño peppers, garlic, onions and cilantro add flavor to this mac and cheese skillet.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 pkg. (14 oz.) CRACKER BARREL Sharp White Cheddar Macaroni and Cheese Dinner
1/2 cup chopped onions
1 small jalapeño pepper, finely chopped
1 clove garlic, minced
1 cup chopped tomatoes
4 eggs
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350°F.
  • Prepare Dinner in large saucepan as directed on package. Meanwhile, cook onions and peppers in medium nonstick ovenproof skillet on medium heat 3 to 5 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 30 sec.
  • Add tomatoes and cooked vegetables to prepared Dinner; mix well. Spread into even layer on bottom of skillet. Use back of spoon to make 4 evenly spaced wells in Dinner mixture. Slip 1 cracked egg into each well; cover.
  • Bake 17 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness. Sprinkle with cilantro.

Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

BREAKFAST-STYLE MAC AND CHEESE BAKE



Breakfast-Style Mac and Cheese Bake image

Mix morning and dinnertime with our Breakfast-Style Mac and Cheese Bake! You can make this mac and cheese bake in just 40 minutes with four ingredients.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 pkg. (11.9 oz.) CRACKER BARREL Sharp Cheddar and Bacon Macaroni and Cheese Dinner
1 cup chopped baby spinach leaves
1/2 cup chopped roasted red peppers
4 eggs

Steps:

  • Heat oven to 350°F.
  • Prepare Dinner in large saucepan as directed on package. Add spinach and red peppers; mix well.
  • Spoon into medium nonstick ovenproof skillet; spread to form even layer. Use back of spoon to make 4 evenly spaced wells in Dinner mixture. Slip 1 cracked egg into each well; cover.
  • Bake 17 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

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From pinterest.com


10 BEST MACARONI PASTA BREAKFAST RECIPES | YUMMLY
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