- 4-6 slices thick cut bacon, chopped
- 2 cups dry macaroni or small pasta of choice (I used scoobi doo/cavatappi)
- 3 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups grated cheese of choice (I used a mix of mozza and cheddar)
- extra cheese for baking, if desired
- 4 large eggs
inspired by Indulgent Eats
Preheat the oven to 400°F.
Fry the bacon until crispy, set aside.
Boil your pasta until al dente, according the package. When it’s done, drain and set aside until your sauce is finished.
In the same pot or a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
Remove from the heat and add the salt and pepper, and cheese. Stir until cheese is melted. Add the drained pasta and bacon and and gently mix. Taste and adjust seasonings if needed. Place the mac and cheese in an oven-proof skillet.
Make four small wells in the mac. Separate the egg whites from the yolks and pour the whites into the wells. This’ll ensure that the white are cooked while the yolks stay runny. Sprinkle cheese around the wells, if using. Bake until the whites are almost set, about 10 minutes. Top the whites with the yolks and bake until the yolks are just starting to set, 2-3 minutes. Remove from the oven and enjoy!