Brunch Mac and Cheese

For the bechamel sauce: Melt the butter down completely over medium heat. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes.

Combine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add salt and pepper to taste. Reserve 10 ounces of the bechamel sauce for the mac and cheese; set aside the remaining bechamel for another use.

For the mac and cheese : Preheat the broiler.

Fry the bacon in a small pan until crisp . Remove the pieces with a slotted spoon.

Add the reserved bechamel sauce to a 12-inch skillet over medium heat; mix in the macaroni, Cheddar, fontina and bacon. Add salt and pepper to taste. Transfer the mixture to a 16-ounce casserole dish (single-serving size).

For the topping: Top the casserole with the Cheddar, fontina , fried potato and egg. Cook under the broiler until the topping looks golden brown.

Garnish with scallions and freshly ground black pepper and serve.

Notes This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.