Brunch Mac and Cheese

READY IN: 1hr 10mins




  • For the bechamel sauce:
  • Melt the butter down completely over medium heat. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes.
  • Combine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add salt and pepper to taste. Reserve 10 ounces of the bechamel sauce for the mac and cheese; set aside the remaining bechamel for another use.
  • For the mac and cheese:
  • Preheat the broiler.
  • Fry the bacon in a small pan until crisp. Remove the pieces with a slotted spoon.
  • Add the reserved bechamel sauce to a 12-inch skillet over medium heat; mix in the macaroni, Cheddar, fontina and bacon. Add salt and pepper to taste. Transfer the mixture to a 16-ounce casserole dish (single-serving size).
  • For the topping:
  • Top the casserole with the Cheddar, fontina, fried potato and egg. Cook under the broiler until the topping looks golden brown.
  • Garnish with scallions and freshly ground black pepper and serve.