Creamy Stovetop Mac & Cheese
Bacon and Egg

A decadent stovetop Mac & Cheese featuring a rich cheddar and mozzarella sauce. Crowned with crispy bacon and a perfect sunny-side-up egg for a satisfying meal.

Ingredients

• 100 g dry macaroni
• 1 tsp salt
• 1 tbsp butter
• 1 tbsp flour
• 200 ml pure milk
• 3 slices yellow Cheddar cheese
• 50 g Mozzarella or Gruyère cheese
• to taste black pepper
• 2 slices bacon
• 1 egg

Instructions

1. 1Measure the macaroni

   

   Begin by measuring out approximately 100 grams of dry macaroni pasta. Using a digital scale ensures the correct ratio of pasta to sauce for a perfectly balanced dish.

   Tip: One serving typically requires about 100 grams of dry pasta to satisfy a standard appetite.
2. 2Salt the boiling water

   

   Bring a pot of water to a rolling boil and add a small spoonful of salt. Salting the water early seasons the macaroni from the inside out as it cooks.

   Tip: Dont skip salting the water; it is essential for flavorful pasta.
3. 3Add the macaroni

   

   Pour the dry macaroni into the boiling salted water. Stir the pasta immediately to prevent it from sticking to the bottom of the pot or clumping together.

   Tip: Stir the pasta a few times during the first minute of cooking to ensure separate, perfectly cooked noodles.
4. 4Boil and stir the pasta

   

   Allow the macaroni to boil gently. Stir the pasta occasionally with a spatula throughout the cooking process to prevent the pieces from sticking to each other or the bottom of the pot.

   Tip: Constant stirring in the first minute of boiling is crucial to keep the pasta separated.
5. 5Prepare the cheese

   

   Prepare your cheeses by cutting them into small, uniform cubes. For this recipe, use a combination of yellow Cheddar and Mozzarella, or add a specialty cheese like Gruyère for more complex flavor.

   Tip: Smaller cubes or shredded cheese will melt much faster and more evenly into the milk base.
6. 6Cook the roux

   

   Melt a small piece of butter in a pan and add a spoonful of flour. Stir-fry the mixture over low heat until it becomes fragrant and smells like freshly baked cookies, forming a smooth roux base for your sauce.

   Tip: Keep the heat low during this stage to prevent the flour from burning, which would result in a bitter sauce.
7. 7Add the milk

   

   Once the butter and flour have been lightly toasted over low heat, pour in 200 milliliters of pure milk. This liquid base will thicken into a smooth sauce that serves as the foundation for the cheese.

   Tip: Pour the milk in steadily to prevent clumping and keep the heat low so it does not scorch.
8. 8Add the cheese

   

   Bring the milk up to a gentle boil, then add in the cheese. Start with three slices of yellow Cheddar and about 30 to 50 grams of Mozzarella or Gruyère. Feel free to add even more if you prefer a richer flavor.

   Tip: Using a mix of cheeses ensures both a deep, savory flavor and a perfectly gooey texture.
9. 9Whisk into a sauce

   

   Stir the mixture slowly over medium-low heat. Continue whisking until all the cheese has completely melted and combined with the milk, creating a luxuriously thick and smooth cheese sauce.

   Tip: Patience is key here—keep the heat moderate to prevent the cheese sauce from splitting or turning grainy.
10. 10Season with black pepper

    

    Once the cheese is completely melted and the sauce is thick and smooth, season it with freshly ground black pepper. Because the cheese is already naturally salty, there is no need to add extra salt.

    Tip: Freshly ground black pepper provides a sharp, aromatic contrast that cuts through the rich, heavy cheese flavor.
11. 11Combine pasta and sauce

    

    Transfer the cooked and drained macaroni directly into the pan with the warm cheese sauce.

    Tip: Make sure the pasta is well-drained so excess water doesnt thin out your rich cheese sauce.
12. 12Mix thoroughly

    

    Use a spatula to stir the macaroni and cheese sauce together thoroughly. Continue folding until every piece of pasta is evenly coated in the rich, glossy sauce.

    Tip: Stirring over low heat for an extra minute can help the sauce cling better to the pasta.
13. 13Top and serve

    

    Plate the creamy Mac & Cheese and top it with a strip of crispy bacon and a perfectly cooked sunny-side-up egg. The combination of textures and the rich egg yolk elevate this simple dish into a decadent, high-calorie brunch.

    Tip: Break the egg yolk and mix it into the pasta right before eating for an even richer, creamier sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions