BREAKFAST MAC & CHEESE RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. In a large skillet over medium-high heat, cook the sausage until browned. Remove sausage from the pan, drain the fat off and set sausage aside. In the same skillet, add the onion, peppers and garlic salt and cook over medium-high heat until softened. Add the garlic and cook for 1 minute. Remove onion and pepper mixture from heat and set aside. Add butter to the same skillet and stir constantly until melted. Add the flour and stir constantly over medium heat for 3 to 4 minutes. Slowly pour in the milk and whisk continuously until it is smooth and has thickened, about 4 to 6 minutes. Remove skillet from the heat and stir in 4 cups of Colby Jack and 1/2 cup of Pepper Jack along with salt and pepper to taste. Add the pasta, cooked sausage, onion/pepper mixture to the cheese mixture and stir until combined. Pour into a large buttered baking dish. In a small bowl, whisk all the eggs together. Add in remaining cheese and crumbled biscuits, stir until combined. Pour this mixture over the pasta in the baking dish. Bake for 25 to 30 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.
BREAKFAST-STYLE MAC AND CHEESE BAKE
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
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
BREAKFAST MAC & CHEESE
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
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 MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS
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
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
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
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.
TASTY BAKED MAC N CHEESE
I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!
Provided by Eva Maria
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 31.3 g, Cholesterol 98.2 mg, Fat 29.7 g, Fiber 1.3 g, Protein 16 g, SaturatedFat 18.4 g, Sodium 532.4 mg, Sugar 2.2 g
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