Mac and Cheese Eggs Benny
1 tsp butter 1 tsp all-purpose flour ¾ cup whole milk 1½ cups shredded aged cheddar cheese ½ tsp ground smoked chipotle pepper ½ tsp freshly ground black pepper ¼ to ½ tsp salt, to taste 1 cup dried macaroni 1 tsp white vinegar 4 large eggs 4 slices sourdough bread, toasted 1 to 2 tbsp Classic 30-Second Mayonnaise
(recipe follows) 1 cup red lettuce, sliced
1. In a medium saucepan on medium heat, melt butter and heat until golden (1 to 2 minutes). Add flour and whisk together for 2 minutes, or until a smooth paste has formed and flour has cooked. Slowly drizzle in milk, whisking constantly, and cook until mixture has thickened. Once mixture can coat the back of a spoon, add shredded cheese in handfuls, stirring constantly until smooth. Add chipotle and black pepper. Taste, and season with salt, as needed.
2. Bring a large pot of water to a boil, and cook macaroni according to package instructions. Drain pasta, reserving 1 tbsp of the starchy water. Add pasta and reserved starchy water to cheese sauce, and stir everything together. Set aside at room temperature for at least 10 minutes to set or, for best results, cover and chill overnight in the refrigerator.
3. Heat a dry frying pan on medium-high heat. Add about ½ cup mac and cheese per person and cook for 5 to 6 minutes, stirring only occasionally, until it begins to get crispy. Remove from heat and set aside. Meanwhile, bring a medium saucepan of water to a boil. Reduce heat to a simmer and add vinegar. Crack eggs into separate small bowls then carefully, one at a time, add to the simmering water. Cook for 3½ minutes. While eggs are cooking, toast the bread.
4. Spread mayonnaise over each piece of toast. Top with lettuce and a few spoonfuls of the crispy mac and cheese, finish with a poached egg and serve immediately. Serves 4.
Tip When making the cheese sauce, be careful not to add the milk to the pan too fast; otherwise, the mixture will have to sit on the stove for at least 5 to 10 minutes to thicken while you stand there and whisk. Our method of slowly drizzling in the milk while whisking works to quickly thicken up the sauce, saving you time.