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Ingredients
- 1 pound elbow macaroni, cooked according to package directions
- 2 ounces butter
- 2 ounces All Purpose flour
- 1 bay leaf
- ¼ teaspoon hot sauce
- ¼ teaspoon nutmeg, ground
- 1 teaspoon Dijon mustard
- 2 quarts heavy cream or whole milk
- 8 ounces cheddar cheese, grated
- 8 ounces bacon, cooked crisp and chopped
- 4 ounces fresh breadcrumbs, fine
- 4 eggs
Directions
- In a medium saucepan, melt the butter until the foam subsides and add the A.P. flour and whisk until fully incorporated.
- Allow to cook, stirring frequently, 2-3 minutes, until the roux begins to toast gently.
- Add the bay leaf and the cream, whisking constantly until it comes to a simmer and begins to thicken.
- Lower the heat to medium and add the mustard, nutmeg,
- and hot sauce.
- Continue to simmer for 10-15 minutes, stirring frequently to
- prevent scorching.
- Remove from heat, discard bay leaf, and whisk in the
- grated cheese and the chopped bacon, reserving a small portion of the cheese for the top.
- In a small, non-stick pan melt a small amount of butter and crack an egg directly into it and gently cook until it is just barely set.
- Reserve on a plate.
- Place macaroni and cheese mixture into a shallow pan and top with the reserved cheese, followed by the sunny-side-up eggs and finally the
- breadcrumbs.
- Finish with a few dots of butter.
- Broil on high until golden brown and delicious.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 8 servings | |
| Calories 1035 | |
| Calories from Fat 673 | 65% |
| Total Fat 76.27g | 95% |
| Saturated Fat 42.56g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 646mg | 27% |
| Potassium 374mg | 11% |
| Total Carbs 62.5g | 17% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.91g | 2% |
| Protein 25.73g | 41% |
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