Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mac and cheese egg combo muffin. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Mac and Cheese Egg Combo Muffin is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Mac and Cheese Egg Combo Muffin is something which I have loved my whole life. They’re nice and they look fantastic.
I sauteed a little garlic in with the butter, then added the milk and eggs. More than enough for a couple lunches or dinner warmups. My son was impressed with handheld macaroni and cheese.
To get started with this recipe, we must prepare a few ingredients. You can cook mac and cheese egg combo muffin using 16 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mac and Cheese Egg Combo Muffin:
- Make ready Mac and Cheese Ingredients:
- Make ready 1/2 cup macaroni
- Get 2 tbs butter
- Prepare 2 tbs flour
- Get to taste salt and pepper
- Get 1 cup (warm) milk
- Prepare 3 slices bacon
- Take 1/4 cup grated extra tasty cheddar
- Prepare 1/4 cup grated parmesan cheese
- Make ready 1/4 cup grated mozzarella cheese
- Take 1/2 tsp nutmeg powder (optional)
- Take Egg layer ingredients:
- Prepare 2 eggs
- Prepare 3 tbs grated cheddar
- Get 2 stalk chopped chives
- Get salt and pepper
Our Egg McMuffin® breakfast sandwich is an excellent source of protein and oh so delicious. We place a freshly cracked Grade A egg on a toasted English Muffin topped with real butter and add lean Canadian bacon and melty American cheese. Whisk eggs, milk, sour cream and salt in another bowl. Pour egg mixture over macaroni; toss to coat.
Instructions to make Mac and Cheese Egg Combo Muffin:
- Preheat your oven into 375°F or 190°C
- Boiled the macaroni with a bit of salt and boiled them until less than al dente. It means, if from the instruction box you need to boil until 8 minutes, boiled them only 6 minutes, because you need the macaroni to be cooked for the second time.
- Stir fry sliced bacon until nice and crispy about 3-4 minutes. Add a ladle of pasta water, that used for boiling pasta.
- Make a white sauce, by adding 2 tbs of butter, melt them on a pan with medium low heat (don't burnt them or avoid to make them until brown), add 2 tbs of flour, stir them until look like a wet dough, pour the milk 3 times, 1/3 each. Give a really good mix, and if it's working too fast, you just need to mix them off your stove until all the lumps gone and well combined and back again to your stove, do the same process each time you pour in your milk until all done.
- Season your white sauce with salt and pepper, add the cheddar, parmesan, and mozarella, into the white sauce, and you could add a nutmeg powder if you like, but if you don't just skip it.
- Mix well your white sauce and last, add the cooked macaroni and your crispy bacon, mix them all gently until all is well combined. Set aside.
- In the other bowl beat the eggs and grated cheddar about 1 minute and until all combined and season them with salt and pepper. Set aside.
- Now on a muffin tray that have already been sprayed with non-stick spray, put about a table spoon of your mac and cheese into each cup.
- After all done, fill the egg batter on the top of your mac and cheese until almost full cup. Sprinkle with chopped chives.
- Bake them about 20-25 minutes or until the top of your egg muffins a bit brown.
- Tips: if you find your mac and cheese a bit too salty, don't worry!!! You still have the way out, all you need to do is just by not seasoning your egg and cheese batter. It will come out with a perfect balance taste. 😘😘😘
- The remain mac and cheese (too lazy to prepare it again inside the muffin cups) 😂😂😂
Fold in reserved bacon and chives. Sprinkle each with remaining cheddar and additional chives. Spoon mixture into muffin cups, filling each muffin cup. Allow to cool a few minutes before serving. I used the following ingredients for the Make Ahead Muffin Tin Mac & Cheese: Elbow macaroni, unsalted butter, cream cheese, milk, egg, dry mustard, cheddar cheese, Fontina cheese, Panko bread crumbs, olive oil, salt and freshly ground black pepper.
So that’s going to wrap it up with this exceptional food mac and cheese egg combo muffin recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
