I never realized how amazing macaroni and cheese was until i made it for breakfast.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
I set the pan on a rack to cool for a few minutes then served myself a small portion. Just to rate it. Wow, I loved it! It was sausage and biscuits.. and mac n cheese.. all in one bite. Absolutely a great idea for breakfast! And maybe a midnight snack…
Oh my goodness, you guys! This breakfast macaroni and cheese bake is the best thing ever. Soooo good!
Ingredients
1 lb of pasta; cooked according to box directions (I used cavatappi)
1 lb pork breakfast sausage
1 large onion; diced
1 red pepper; diced
1 teaspoon garlic salt
4 tablespoons Kerrygold butter
6 tablespoons Gold Medal flour
4 cups whole milk (I used 2%)
2 cups shredded Colby jack cheese
2 cups Kraft pepper jack cheese
2 cups sharp cheddar cheese
salt and pepper to taste
5 eggs
5 or 6 cooked breakfast biscuits (I used 4 jumbo buttermilk biscuits and would use more next time)
Maple Syrup for garnish if desired
Instructions
Preheat oven to 375°F. Grease 11×15 baking dish.
Make the pasta. Drain and rinse with cold water to stop the cooking process; set aside.
In a large skillet over medium high heat cook the sausage until it is browned and caramelized in places. Break up into smaller pieces and cook through. Drain and set aside.
In the same skillet cook the onion and pepper until browned around the edges. Add to sausage mixture and set aside.
Melt butter in skillet and add flour. Cook over medium heat for several minutes. This removes the raw flour flavor. Add 2 cups of milk and whisk until smooth, stirring constantly. Gradually whisk in the remaining 2 cups of milk. Bring to a boil and cook until thickened, stirring constantly.
Remove the skillet from heat and stir in 2/3 of the cheese, stirring until melted and smooth. Salt and pepper to taste.
Pour cheese sauce into a large bowl. Stir in the pasta and sausage mixture until well mixed. Spread in a greased or sprayed baking pan. I used a 11×15 lasagna pan.
In a separate bowl whisk the eggs then stir in the remaining cheese and the crumbled biscuits. Spread mixture on top of the mac and cheese.
Bake at 375°F for 25 to 30 minutes.
Serve warm with a drizzle of maple syrup if desired.
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Quick Tip: My kids like to eat this with ketchup on top. It’s actually really good!
Recipe and image courtesy of Melady Cooks.
