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Mouthwatering Breakfast Mac and Cheese Recipe with Bacon, Eggs, and Crispy Panko

Mouthwatering Breakfast Mac and Cheese

A creamy baked macaroni and cheese casserole made with bacon, eggs, three cheeses, and a crisp buttery panko topping. This breakfast-style dish serves 6–8 and is ideal for a relaxed weekend brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Bacon
  • 1 pound Elbow macaroni or small pasta
  • 8 slices Bacon, chopped
Cheese Sauce
  • 4 tablespoons Unsalted butter, divided
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt, plus more for pasta water
  • 1/4 teaspoon Black pepper
  • 2 cups Sharp Cheddar cheese, shredded
  • 1 cup Monterey Jack or Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated
Egg Mixture and Topping
  • 4 eggs Large eggs, lightly beaten
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons Fresh chives or green onions, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. 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.
  3. 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.
  4. Melt 3 tablespoons of butter in a saucepan. Whisk in the flour and cook for about 1 minute.
  5. Gradually whisk in the milk and cook, whisking frequently, until the sauce thickens, about 4–6 minutes.
  6. 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.
  7. Whisk a small amount of hot cheese sauce into the beaten eggs to temper them. Stir the egg mixture back into the remaining sauce.
  8. Combine the cooked pasta, cheese sauce, and about three-quarters of the bacon. Transfer the mixture to the prepared baking dish.
  9. Melt the remaining 1 tablespoon butter and combine it with the panko breadcrumbs. Sprinkle the breadcrumb mixture and remaining bacon over the pasta.
  10. 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

Cook the pasta slightly underdone because it continues cooking in the oven. Shred cheese from a block for smoother melting, and temper the eggs carefully to prevent scrambling. Breakfast sausage may replace bacon, while hot sauce, smoked paprika, or diced jalapeño can be added for extra flavor.