Recipe from The Mac + Cheese Cookbook by Allison Arevalo, Erin Wade (Ten Speed Press, 2013)
- 1/2 pound dried elbow pasta
- 1/2 pound sliced bacon
- 2 cups Mac Sauce (see recipe)
- 2 cups grated extra-sharp, aged Cheddar cheese
- 1/2 cup panko (Japanese bread crumbs)
- 2 tablespoons unsalted butter
- 4 large eggs
- Freshly ground black pepper
Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.
Preheat the oven to 400°F.
Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
Add the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
Spoon the mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls. Sprinkle the panko evenly on top of each bowl. Bake until bubbly, 10 to 15 minutes.
While the macs are cooking, fry the eggs: Melt 1 tablespoon of the butter in a large sauté pan over medium-high heat. Crack 2 of the eggs into the pan, cover, and let cook undisturbed for 3 to 4 minutes. The eggs are done when all the egg white is completely opaque, and the yolk is still nice and bright. Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and 2 eggs.
Remove the macs from the oven, and slide a fried egg on top of each one. Top each egg with some black
pepper. Serve immediately.
Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.