This mouthwatering breakfast mac and cheese recipe combines tender elbow macaroni, creamy sharp Cheddar sauce, savory crisp bacon, four eggs, and a golden panko topping in one satisfying 9-by-13-inch casserole. It makes 6–8 servings, takes 20 minutes to prepare, bakes in 20–25 minutes, and is ready in about 55 minutes.
Every forkful is rich, cheesy, and comforting, with a gentle Dijon tang, salty bacon, fluffy egg richness, and a crisp contrast from the breadcrumbs. It is hearty enough for a weekend breakfast, easy enough for brunch hosting, and especially inviting when finished with fresh chives or green onions.
Jump to RecipeWhy You’ll Love This Recipe
Breakfast mac and cheese brings together the best parts of a comforting casserole and a hearty morning meal. The eggs are blended into the cheese sauce rather than cooked separately, giving the baked pasta a rich, cohesive texture while keeping the preparation straightforward.
Bacon adds smoky, salty flavor and a little crispness throughout the dish. Sharp Cheddar supplies the classic mac and cheese taste, Monterey Jack or Gruyère adds a smooth, creamy quality, and Parmesan gives the sauce a savory finish.
This recipe is also made for sharing. One 9-by-13-inch baking dish produces 6–8 servings, so it works beautifully for family breakfasts, holiday brunches, potlucks, or a make-ahead morning meal.
If you enjoy quick comfort food as much as baked casseroles, our microwave macaroni and cheese is another handy recipe to keep nearby for busy days.
Ingredients You’ll Need
The ingredient list is familiar, but each component has an important job. Small pasta shapes hold the sauce well, while the combination of cheeses creates a balanced flavor instead of relying on a single cheese.
- Pasta: Use 1 pound of elbow macaroni or another small pasta shape. Cook it 1–2 minutes less than the package directions so it remains firm after baking.
- Bacon: Eight chopped slices provide savory flavor and a crisp topping. Reserve about 2 tablespoons of the rendered bacon fat for extra breakfast character.
- Roux ingredients: Three tablespoons of the butter and 1/4 cup flour form the base of the creamy sauce, while 3 cups whole milk provide body and richness.
- Cheese: Use 2 cups sharp Cheddar, 1 cup Monterey Jack or Gruyère, and 1/2 cup Parmesan. Shred cheese from a block when possible because it melts more smoothly.
- Eggs: Four lightly beaten eggs make the casserole especially satisfying and help give the sauce a custardy, breakfast-friendly richness.
- Topping: Half a cup of panko mixed with the remaining tablespoon of butter creates a crisp golden crust.
- Seasonings: Dijon mustard, kosher salt, black pepper, and optional fresh chives or green onions sharpen the creamy flavors.
For another savory recipe featuring bacon and Parmesan, you can also try these bacon Parmesan cheese puffs alongside brunch.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F and grease a 9-by-13-inch baking dish with a little butter or cooking spray. Greasing the dish helps the finished portions release more easily and keeps the edges from sticking.
Step 2: Bring a large pot of generously salted water to a boil and cook the macaroni until just under al dente, generally 1–2 minutes less than the package directions. Drain it thoroughly, but do not rinse it, because the remaining surface starch helps the cheese sauce cling to the pasta.
Step 3: Place the chopped bacon in a skillet over medium heat and cook until the pieces are crisp and browned. Transfer the bacon to paper towels, then reserve about 2 tablespoons of the bacon fat; keep the bacon divided so some can go inside the casserole and the rest can finish the topping.
Step 4: Melt 3 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is smooth and lightly cooked without taking on much color.
Step 5: Gradually whisk the whole milk into the flour mixture. Continue cooking and whisking frequently for 4–6 minutes, until the sauce thickens enough to coat the back of a spoon.
Step 6: Remove the saucepan from the heat before adding the Dijon mustard, kosher salt, black pepper, sharp Cheddar, Monterey Jack or Gruyère, and Parmesan. Stir until the cheeses melt into a smooth, glossy sauce.
Step 7: Put the lightly beaten eggs in a bowl and whisk a small amount of the hot cheese sauce into them. This tempering step slowly warms the eggs, helping prevent them from scrambling when they return to the saucepan.
Step 8: Stir the tempered egg mixture into the remaining cheese sauce until evenly combined. Add the cooked pasta and about three-quarters of the bacon, folding gently until every piece is coated.
Step 9: Transfer the cheesy pasta mixture to the prepared baking dish and spread it into an even layer. Melt the remaining 1 tablespoon butter, stir it into the panko, and scatter the crumbs over the surface with the reserved bacon.
Step 10: Bake for 20–25 minutes, watching for bubbling edges and a golden topping. Let the casserole rest for 5–10 minutes before adding chopped chives or green onions and serving.
Pro Tips for Creamy, Crisp Results
Do not cook the pasta until fully tender on the stovetop. It will absorb some sauce and continue cooking in the oven, so slightly underdone pasta gives the finished casserole a pleasantly firm bite instead of a soft texture.
Cheese choice matters. Sharp Cheddar brings recognizable mac and cheese flavor, Monterey Jack melts gently, Gruyère offers a more complex savory note, and Parmesan adds saltiness and depth.
For the smoothest sauce, shred the cheese yourself from a block. Pre-shredded cheese often contains anti-caking starches that can interfere with a perfectly creamy melt.
Tempering the eggs is the most important technique in this breakfast recipe. Add a small amount of hot sauce to the eggs first, whisk constantly, and then combine them with the remaining sauce only after the eggs have warmed gradually.
The reserved bacon fat is optional but useful. A tablespoon or two can be brushed into the baking dish or stirred into the pasta for more pronounced bacon flavor, while the crisp bacon itself should remain divided between the filling and topping.
Feel free to add a little hot sauce, smoked paprika, or diced jalapeño if you prefer a spicier breakfast casserole. Breakfast sausage can replace the bacon, and a Cheddar-Gruyère pairing can be used when you want a sharper, more complex cheese profile.
Serving Ideas for Breakfast and Brunch
Serve this mac and cheese warm after its brief resting period, when the sauce has thickened but the center is still creamy. A scattering of chives or green onions adds fresh color and a mild onion flavor that cuts through the richness.
For a complete brunch spread, pair it with a crisp green salad, sliced fruit, roasted tomatoes, or lightly dressed arugula. The casserole is substantial, so simple sides work better than several other rich dishes.
A sweet finish can round out the meal. Consider adding our blueberry breakfast cake to the table, or save a slice of banana Bundt cake for later in the morning.
For casual serving, place the baking dish in the center of the table and spoon generous portions onto warmed plates. The crisp bacon and panko topping are especially appealing when each serving includes a little of both.
Storage and Reheating
Let leftovers cool, cover the baking dish, and refrigerate them promptly. Stored properly in the refrigerator, portions are best enjoyed within a few days for the freshest texture and flavor.
Reheat individual servings gently in the microwave, or warm larger portions covered in a 325°F oven until hot. A small splash of milk stirred into a portion before reheating can help loosen the sauce if it has thickened overnight.
The panko topping is crispest on the first day, but reheating uncovered for the final few minutes can bring back some of its texture. Avoid overheating, since excessive heat can make the egg-enriched sauce firm or separate.
If you are planning brunch, you can prepare the cheese sauce, pasta, and bacon in advance, then assemble the casserole close to baking time. Keep the components chilled and allow a little extra time for the baking dish to heat through.
For a different sweet treat after breakfast, our cream cheese pound cake offers a buttery companion to coffee.
Mouthwatering Breakfast Mac and Cheese
Ingredients
Method
- Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Cook the pasta in well-salted boiling water until just under al dente, usually 1–2 minutes less than the package directions. Drain it well.
- Cook the chopped bacon in a skillet over medium heat until crisp. Transfer it to paper towels and reserve about 2 tablespoons of the bacon fat.
- Melt 3 tablespoons of butter in a saucepan. Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk and cook, whisking frequently, until the sauce thickens, about 4–6 minutes.
- Remove the sauce from the heat and stir in the Dijon mustard, kosher salt, black pepper, Cheddar, Monterey Jack or Gruyère, and Parmesan until smooth.
- Whisk a small amount of hot cheese sauce into the beaten eggs to temper them. Stir the egg mixture back into the remaining sauce.
- Combine the cooked pasta, cheese sauce, and about three-quarters of the bacon. Transfer the mixture to the prepared baking dish.
- Melt the remaining 1 tablespoon butter and combine it with the panko breadcrumbs. Sprinkle the breadcrumb mixture and remaining bacon over the pasta.
- Bake for 20–25 minutes, until bubbling at the edges and golden on top. Rest for 5–10 minutes, then garnish with chives or green onions.
Notes
Final Thoughts
This mouthwatering breakfast mac and cheese is the kind of recipe that makes an ordinary morning feel special. Creamy three-cheese sauce coats every piece of pasta, eggs add satisfying richness, bacon brings savory crunch, and buttery panko turns the top beautifully golden.
Remember the three details that make the biggest difference: cook the pasta slightly underdone, temper the eggs carefully, and let the casserole rest for 5–10 minutes before serving. Those simple steps help preserve a creamy center and portions that hold together.
Whether you serve it at a holiday brunch or make it for a cozy family breakfast, this 6–8 serving casserole is warm, filling, and easy to customize. Add chives for freshness, jalapeño for heat, or swap in breakfast sausage when you want a new version of this comforting morning favorite.