Mac and Cheese Eggs Benny

Western Living - - FOOD / BITES -

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.

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