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

Steps

1. Preheat oven to 375 degrees. Butter six 8 oz. ramekins; set aside.
2. 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.
3. 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.