• 8servings
  • 40minutes
  • 1035calories

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Ingredients Jump to Instructions ↓

  1. 1 pound elbow macaroni , cooked according to package directions

  2. 2 ounces butter

  3. 2 ounces All Purpose flour

  4. 1 bay leaf

  5. 1/4 teaspoon hot sauce

  6. 1/4 teaspoon nutmeg , ground

  7. 1 teaspoon Dijon mustard

  8. 2 quarts heavy cream or whole milk

  9. 8 ounces cheddar cheese , grated

  10. 8 ounces bacon , cooked crisp and chopped

  11. 4 ounces fresh breadcrumbs , fine

  12. 4 eggs

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, melt the butter until the foam subsides and add the A.P. flour and whisk until fully incorporated.

  2. Allow to cook, stirring frequently, 2-3 minutes, until the roux begins to toast gently.

  3. Add the bay leaf and the cream, whisking constantly until it comes to a simmer and begins to thicken.

  4. Lower the heat to medium and add the mustard, nutmeg, and hot sauce.

  5. Continue to simmer for 10-15 minutes, stirring frequently to prevent scorching.

  6. 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.

  7. 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.

  8. Reserve on a plate.

  9. 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.

  10. Finish with a few dots of butter.

  11. Broil on high until golden brown and delicious.

  12. Serve immediately.


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