Eggs Benedict Mac and Cheese
Description
This delicious meal can be served anytime of the day, breakfast, lunch or dinner. It's made with mac and cheese, of course, Canadian bacon, English muffins and spinach. Yum yum.
Ingredients
1 T. plus 1 t. kosher salt, plus more as needed
8 oz. mini farfalle pasta (or small elbow macaroni)
3 English muffins, split in half
5 T. salted butter, at room temperature
2 T. all-purpose flour
1½ c. milk
1½ c. plus 3 T. heavy cream, divided
12 oz. Fontina cheese, coarsely grated (4 c.)
½ t. mustard powder
¼ t. cayenne pepper
10 oz. package frozen chopped spinach, thawed, water squeezed out
6 slices Canadian bacon
6 large eggs, at room temperature
freshly ground black pepper
1 T. freshly squeezed lemon juice
Directions
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Preheat oven to 375 degrees. Butter six 8 oz. ramekins; set aside.
Fill a 4 to 5 qt. pot about three-quarters full of water; add 1 T. salt; bring to a boil; add pasta. Cook, stirring once or twice, until tender but firm, about 4 minutes; drain. Reserve the pot.
Place English muffins cut side up on a rimmed baking sheet; spread with 2 T. butter. Toast in the oven until light brown around the edges, about 10 minutes. Remove from the oven; transfer muffins to a plate. Reserve the baking sheet.
Using the same pot used for the pasta, melt remaining 3 T. butter over medium heat until browned, being careful not to burn it. Slowly whisk in the flour; stir constantly until a paste forms, 30 - 45 seconds; continue stirring for about 2 more minutes, until mixture starts to darken slightly and smell a bit nutty.
Slowly whisk in milk, 1½ c. cream and remaining 1 t. salt; cook until mixture starts to thicken, is just beginning to bubble around the edges, 5-7 minutes and is thick enough to coat the back of a wooden spoon. Add the cheese, mustard powder and cayenne; stir until cheese is melted, sauce is smooth and not runny, but similar in texture to cake batter. If it’s soupy, continue cooking until it thickens.
Add pasta and spinach; stir to combine. Fill ramekins with the mixture to within 1 inch of the rim. Place on the reserved baking sheet. Bake for 15 minutes.
Remove from oven. Top each with an English muffin, cut side up; place on a slice of Canadian bacon. Break 1 egg into a small bowl or shallow baking dish; carefully pour the egg on top of the bacon. Repeat with the remaining eggs.
Drizzle each ramekin with about 1 t. cream; sprinkle with salt and black pepper.
Cook for an additional 10 minutes, or until the egg white has turned solid white. Let cool for 10 minutes; sprinkle each with a few drops of lemon juice just before serving.
Tip: To make this in a baking dish, butter a 9 x 13 inch baking dish. Use the same quantity of ingredients as specified. Proceed as directed.
Makes 6.