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

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

‘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
2968
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.

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.

Nutritional Facts

Total Fat
193g
100%
Sugar
69g
N/A
Saturated Fat
110g
100%
Cholesterol
719mg
100%
Protein
96g
100%
Carbs
212g
71%
Vitamin A
1677µg
100%
Vitamin B12
7µg
100%
Vitamin B6
1mg
54%
Vitamin C
5mg
8%
Vitamin D
18µg
4%
Vitamin E
5mg
25%
Vitamin K
16µg
20%
Calcium
2000mg
100%
Fiber
7g
29%
Folate (food)
157µg
N/A
Folate equivalent (total)
259µg
65%
Folic acid
60µg
N/A
Iron
6mg
34%
Magnesium
260mg
65%
Monounsaturated
55g
N/A
Niacin (B3)
9mg
45%
Phosphorus
1973mg
100%
Polyunsaturated
12g
N/A
Potassium
2497mg
71%
Riboflavin (B2)
3mg
100%
Sodium
6943mg
100%
Sugars, added
4g
N/A
Thiamin (B1)
1mg
78%
Trans
4g
N/A
Zinc
11mg
77%