Mac and Cheese is for grown-ups too, and here’s proof. We teamed up with Buzzfeed’s Seth Brundle to help us make the dish three ways, using boxed Mac and Cheese as the base. He went above and beyond, giving us Bacon, Egg and Cheese Mac, Creamy Crab Mac and Roasted Broccoli Mac. So, grab some of those noodles in the back of your pantry and get cooking with us.
Work Time: 35 Minutes
Hang Time: 15 Minutes
For Your Mac and Cheese Base:
- ½ stick of unsalted butter
- ½ cup all-purpose flour
- 2 ½ cups of milk (room temperature)
- Kosher salt
- Granulated garlic
- Onion powder
- 2 boxes of Mac and Cheese
For Your Bacon, Egg & Cheese Mac:
- 1 cup grated white cheddar cheese
- 5 strips thick-cut applewood bacon (chopped)
- 2 large eggs
- 1tbsp white vinegar
- 1 bunch chives (chopped)
- ¼ red onion (diced)
- ½ red bell pepper (diced)
Preheat oven to 350ºF.
Add noodles to a Stock Pot of boiling water and cook according to box instructions. Drain in a colander and set aside.
Melt butter on medium heat in your Sauce Pan. Add flour and begin stirring constantly until the mixture forms a paste-like consistency and starts to bubble (about 2 minutes).
Add milk and continue stirring, making sure there are no lumps. Increase heat to a boil and continue cooking for another 2-3 minutes.
Add salt, pepper, onion powder, garlic powder, and cheese powder. Continue stirring. Reduce heat to a simmer and continue cooking for another 2-3 minutes. Turn heat off, stirring occasionally.
Add bacon to a Essential Pan on medium-high heat. Cook bacon, stirring occasionally, for 5-10 minutes.
About a minute before the bacon has reached your desired level of crispness, add onions and bell pepper. Continue cooking for another minute, stirring occasionally. Drain bacon fat into a measuring cup with a fine mesh sieve (reserving for later). Place bacon on a paper towel-lined plate and set it to the side.
Add cheese, bacon mixture, and cooked noodles to cheese sauce. Fold gentle until everything is evenly mixed and pour into four 10oz ramekins. Sprinkle extra cheese on the top. Bake for 15 minutes or until the top is crispy. Remove and set to the side.
Bring a Sauce Pan of water with a cap full of vinegar to a boil and then reduce to a simmer to poach your eggs. Crack eggs one at a time into a small bowl. With a slotted spoon, create a small whirlpool in the simmering vinegar water.
Carefully ladle eggs into the pot individually allow them to poach until whites start to coagulate (about 3 minutes). Remove poached eggs with a slotted spoon and allow them to drain on a towel.
Place poached egg carefully on baked mac and garnish with chopped chives. Enjoy!
To see Chef Seth whip up Mac and Cheese three ways, watch his video here.