‘Saturday Night, Sunday Morning’ Mac ‘n’ Cheese Recipe

‘Saturday Night, Sunday Morning’ Mac ‘n’ Cheese Recipe
Staff Writer

‘Saturday Night, Sunday Morning’ Mac ‘n’ Cheese

Chef Joel Christy of PL8 Kitchen & Side Bar in Fort Lauderdale, Fla., created this hearty mac ‘n’ cheese specifically for the morning-after brunch crowd. Fort Lauderdale’s reputation as a spring-break destination is renowned, so leave it to the locals to fix up a can’t-fail hangover cure. It’s also a great way to use up leftover baked potato.

Click here to see a recipe for béchamel sauce.

Click here to see the Chefs' Favorite Hangover Cures story.

1
Servings
1071
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt, for cooking pasta
  • 5 ounces ditalini
  • 1 tablespoon plus 1 teaspoon butter
  • 2 ounces bacon, diced
  • 2 ounces baked potato, diced
  • 2 ounces heavy cream
  • 4 ounces béchamel sauce
  • 2 ounces smoked Gouda
  • 1 ounce Cheddar
  • 1 large egg
  • 1 tablespoon breadcrumbs, toasted
  • 1 teaspoon maple syrup

Directions

Bring a pot of salted water to boil over high heat. Add the pasta and cook according to package directions. Drain and set aside.

Heat 1 tablespoon of the butter in a sauté pan over medium heat until the foam subsides. Add the bacon and cook until it starts to brown, about 3-5 minutes. Add the potato and toss to warm, about 1 minute.

Add the heavy cream and béchamel sauce. Bring to a simmer and add the cheeses and pasta. Toss to incorporate and remove from heat. In another nonstick pan, heat the remaining butter over medium heat until the foam subsides.

Reduce heat to low, and break open the egg into the pan. Cook over easy: Tilt the pan upward so that the egg collects on the far edge of the pan. Cook for about 30 seconds. Lower the pan and shake it to make sure the eggs do not stick. Continue cooking until the whites turn opaque, then flip the egg gently and remove from heat.

Pour the mac ‘n’ cheese into a bowl and top with the egg, toasted breadcrumbs, and maple syrup.

Nutritional Facts

Total Fat
88g
100%
Sugar
15g
17%
Saturated Fat
37g
100%
Cholesterol
135mg
45%
Carbohydrate, by difference
51g
39%
Protein
18g
39%
Vitamin A, RAE
727µg
100%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
145mg
15%
Choline, total
54mg
13%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
61µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
204mg
29%
Selenium, Se
28µg
51%
Sodium, Na
1216mg
81%
Vitamin D (D2 + D3)
2µg
13%
Water
218g
8%
Zinc, Zn
3mg
38%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.