Bacon and Egg Mac and Cheese Casserole
A hearty comfort food casserole that combines creamy mac and cheese with crispy bacon and fluffy scrambled eggs. The rich cheese sauce made with cheddar and Monterey Jack envelops tender elbow macaroni, while dollops of scrambled eggs are scattered throughout for added richness. Topped with golden breadcrumbs and a dusting of paprika, this indulgent dish is perfect for brunch gatherings, potluck dinners, or any time you want maximum comfort food satisfaction. The combination of three beloved breakfast and dinner elements creates a unique twist on traditional mac and cheese.
Ingredients
- 8 oz elbow macaronishells or penne1:1shape
holds cheese sauce well
- 1 lb thick-cut bacon, cut into 1 inch piecesturkey bacon1:1healthier
reduces fat content
- 1 Tbsp unsalted butter
- 8 large eggs
- ¼ cup milk
- ½ tsp salt
- pepper, to taste
- 4 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp dry mustard powder
- 2 ¾ cups whole milk
- 2 cups mild cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1 tsp canola oil
- ¼ cup breadcrumbs
- paprika, for dusting
Instructions
- 1
Bring a large pot of salted water to a boil and cook elbow macaroni for 6-8 minutes or 2 minutes less than package directions
- 2
Drain pasta in a colander and rinse under cool water to stop cooking
- 3
Preheat oven to 350 degrees and coat a 9x13 inch casserole dish with cooking spray
- 4
Fry cubed bacon in a skillet over medium heat, stirring frequently until crispy for about 10 minutes
- 5
Whisk eggs with milk, salt and pepper in a medium bowl
- 6
Drain bacon on paper towels and discard grease, then wipe skillet clean
- 7
Add 1 tablespoon butter to skillet and scramble eggs for 6-8 minutes until lightly set
- 8
Dollop scrambled eggs in portions randomly around the bottom of the baking dish
- 9
Melt 4 tablespoons butter in the clean skillet and whisk in flour
- 10
Cook flour mixture for 1 minute, stirring constantly, then add salt and mustard
- 11
Slowly whisk in milk and bring to a bubble, stirring constantly
- 12
Reduce heat to low and simmer for 3 minutes, stirring frequently
- 13
Add grated cheeses half cup at a time, allowing each addition to melt completely
- 14
Stir in cooked macaroni and bacon, then pour mixture around egg dollops in casserole dish
- 15
Toss breadcrumbs with oil and sprinkle over casserole
- 16
Dust with paprika and bake uncovered for 25-30 minutes until hot and bubbly
- 17
Let rest for 10 minutes before serving
Tips
Undercook the pasta by 2 minutes since it will continue cooking in the oven and absorb flavors from the cheese sauce.
Let each addition of cheese melt completely before adding the next to ensure a smooth, creamy sauce without lumps.
Allow the casserole to rest for 10 minutes after baking to help it set up and make serving easier.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Can be assembled up to 1 day ahead and refrigerated before baking
Serve hot as a main dish with a simple green salad
Common Mistakes
Don't overcook the pasta initially to avoid mushy texture after baking
Add cheese gradually to prevent the sauce from breaking or becoming grainy
Substitutions
Dairy-Free Swaps
General Alternatives
reduces fat content
holds cheese sauce well
FAQ
Can I make this ahead of time?
Yes, you can assemble the entire casserole up to 1 day ahead and refrigerate it covered. Add 5-10 extra minutes to the baking time if cooking from cold.
How long will leftovers keep?
Leftover mac and cheese will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 300°F oven.
Can I freeze this casserole?
This casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly different after freezing due to the eggs.