I am so excited to be back with #BrunchWeek this year. I had to sit out last year’s as we didn’t have an address in time. And then we didn’t even have internet access until June!
Shortly before my #BrunchWeek cooking started, I watched Food Network’s The Kitchen breakfast episode. The very first recipe of the show was macaroni and cheese made for breakfast by Katie Lee.
With Cabot Cheese being a sponsor again I knew I had to give this comforting dish a try! I mean, what better way to showcase incredible cheese than in mac and cheese!? The only question was which flavor…
Cabot generously sent us 5 amazing flavors: Hot Habanero, Pepper Jack, Alpine Cheddar, Vermont Sharp, and Seriously Sharp.
With the hopes that my kids would try some pasta, I knew hot habanero and pepperjack were out. At first taste of the Vermont Sharp, I knew I had a winner; this cheese was just screaming to be paired with pasta.
I used breakfast sausage in my mac and cheese to really play up the breakfast side of the dish. But what really makes this the perfect brunch meal are the eggs added to the top of the casserole!
Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9″ x 11″ dishes. Before topping it with the eggs and panko, I covered one and stuck it my freezer for a later date.
Put an Egg on it Mac and Cheese
- 1 lb elbow macaroni
- 4 tbsp butter, divided use
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 8 oz breakfast sausage, cooked and crumbled
- 3 C whole milk
- 1 block (8 oz) Cabot Vermont Sharp cheese, shredded
- 4 oz cream cheese
- 1/2 C panko
- 8 eggs
- Cook macaroni in a pot of boiling salted water two minutes shorter than package instructions.
- Preheat oven to 350 degrees F. Grease a large casserole dish, or two small casserole dishes.
- Melt 2 tbsp butter in a large pot over medium-high heat. Saute onion and bell peppers until tender. Add in the cooked sausage. Stir in the milk and bring to a simmer. Add in the shredded cheese a handful at a time until melted. Add the cream cheese and stir until melted. Stir in in the cooked pasta until evenly distributed.
- Pour macaroni and cheese into prepared casserole dishes.
- In a small skillet, melt the remaining butter. Toast the panko until golden.
- Using the bottom of a measuring cup, create wells in the top of the casserole. (Note: Spray the bottom of the measuring cup with nonstick spray to make it easier!) Crack eggs into those wells. Season eggs with S+P. Top entire casserole with toasted panko.
- Bake until egg whites are set and yolks are set to desired “runny-ness,” 12-18 minutes.
*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/breakfast-mac-and-cheese*
Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.