Our bacon and egg mac and cheese recipe isn’t just for lunch or dinner. In fact, we feel this dish is appropriate for any meal, any time. This recipe would brighten anyone’s day! If you love mac and cheese as much as we do, and share the same passion for breakfast, this hearty combo is for you.
The life-changing trick we learned while making this meal is to get your bacon extremely cold or slightly frozen. Doing this makes it easier to cut. After wrestling with bacon for years, discovering this technique was a relief! If you’re pulling the bacon fresh from the fridge, pop it in the freezer for 15 minutes prior to slicing.
This casserole is considerable in size, so there will definitely be enough for seconds. We imagine our recipe will be a hit with the kids and convenient any time you have to feed a crowd.
Bacon and Egg Mac and Cheese Recipe
- 8 oz elbow macaroni
- 1 lb thick-cut bacon, cut into 1" pieces
- 1 Tbsp unsalted butter
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- pepper, to taste
- cheese sauce
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp dry mustard powder
- 2 3/4 cups whole milk
- 2 cups mild cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1 tsp canola oil
- 1/4 cup breadcrumbs
- paprika, for dusting
- Bring a large pot of salted water to a boil over high heat. Stir in elbow macaroni then cook 6–8 minutes, or 2 fewer minutes than the box indicates. Drain pasta in a colander, rinse under cool water to stop the cooking process then set aside.
- Preheat the oven to 350 degrees, coat a 9" x 13" casserole dish with cooking spray then set aside. Place a skillet over medium heat to fry cubed bacon. Stir frequently until crispy—approximately 10 minutes. While bacon is frying, whisk eggs, milk, salt and pepper together in a medium-sized bowl then set aside. When the bacon is nice and crispy, drain on a paper towel-lined plate and discard the bacon grease. Wipe skillet clean, return it to the heat then add 1 Tbsp butter. When the butter has melted, add eggs to the skillet and stir constantly 6–8 minutes, or until lightly scrambled. Remove from heat and dollop scrambled eggs in ¼ cup portions randomly around the bottom of the baking dish.
- Wipe the skillet clean once again and return it to the stove to melt 4 Tbsp butter. Once the butter has melted, sprinkle evenly with flour using a whisk to combine. Cook the flour, stirring constantly for 1 minute then add salt and mustard. Stir to combine. Slowly whisk in milk and allow the mixture to come to a bubble, stirring constantly. Reduce heat to low then simmer 3 minutes, stirring frequently to avoid scorching.
- Add grated cheeses ½ cup at a time, allowing each addition to completely melt before adding the next. Once all the cheese is incorporated, stir in the macaroni and bacon then pour the mixture around the dollops of scrambled eggs in the casserole dish.
- Toss the breadcrumbs in oil then sprinkle on top of the casserole. Dust with paprika for color, bake uncovered 25–30 minutes then remove from oven when hot and bubbly. Allow it to rest 10 minutes before serving.