This Breakfast Mac and Cheese Recipe is made in ONE pot and is loaded with THREE kinds of cheese, spicy breakfast sausage, and potatoes, and topped with a runny egg!
Today’s post is sponsored by our friends at Crystal Farms Cheese. Their cheese is made by cheese lovers for cheese lovers and we all know. . . cheese lovers are the best people.
Breakfast Mac and Cheese in the hoooooooouse.
Breakfast. Mac. And. Cheese. is a thing.
A very very very delicious thing and making all my dreams come true, because I’ve made it socially acceptable to eat mac and cheese for breakfast/brunch.
Mac and cheese lovers, rejoice!
PS – Everybody needs a little coffee to go with their Breakfast Mac and Cheese, so today, we’re giving away a fresh press coffee maker and some stoneware mugs! Be sure to enter below!
As with most of my mac and cheese recipes, this one is based off my One Pot Mac and Cheese…If it ain’t broke, amiright?!
But, today, I wanted to do a little breakfast twist, so I added in spicy breakfast sausage and potatoes o’brien (frozen potatoes with bell peppers and onions), and topped the whole thing with a runny fried egg.
Please tell me I’m not the only one completely drooling right now.
As decadent as this Breakfast Mac and Cheese is, it’s actually super easy to make, making this recipe PERFECT for brunch for a crowd.
You’re going to start by cooking some spicy breakfast sausage in a large stockpot over medium/medium-high heat.
Once that’s nicely browned, you’ll stir in pasta shells, veggie broth, and skim milk.
Bring this mixture to a simmer and simmer for about 7-10 minutes, or until the pasta is perfectly al dente.
Then, you’ll stir in THREE cheeses:
- Crystal Farms Finely Shredded Asiago & Parmesan Cheese
- Crystal Farms Monterey Jack Cheese
- Crystal Farms Wisconsin Sharp Cheddar Cheese
I LOVE using Crystal Farms Cheese in this Breakfast Mac and Cheese. Not only does all of their cheese TASTE super delicious, they’re all all natural with few preservatives, tons of calcium, and they’re gluten free. Plus, I ♡ local brands and Crystal Farms is located just 30 minutes away in Lake Mills, Wisconsin, which I think is really cool.
Lastly, you’ll stir in one bag of frozen potatoes o’brien that you’ll have already roasted in the oven for about 10 minutes. 🙂
Pasta, cheese, spicy sausage, potatoes?!
Does it GET any better than this?
What twist on mac and cheese should I make next? Show Me the Yummy!
- 1 (16 oz) package spicy breakfast sausage
- 1 (16 oz) box medium pasta shells uncooked
- 3 cups vegetable broth
- 2 cups skim milk
- 2 oz shredded Crystal Farms Finely Shredded Asiago & Parmesan Cheese about 1/2 cup
- 2 oz Crystal Farms Monterey Jack Cheese shredded about 1/2 cup
- 4 oz Crystal Farms Wisconsin Sharp Cheddar Cheese shredded about 1 cup
- 1 (28 oz) bag Potatoes O’Brien thawed
- 1 teaspoon salt more or less to taste (I used about 2)
- cooked eggs optional for serving
- Preheat oven to 425 degrees F, place the cooking rack on the top rung, and line a baking sheet with a silicone mat.
- Heat a large stockpot over medium/medium-high heat.
- Once hot, add in sausage and cook until the meat is no longer pink, breaking it up with a spatula while it cooks.
- To the pot add shells, broth, and milk.
- Stir to combine and bring to a simmer.
- Once simmering, simmer for about 7-10 minutes or until shells are al dente. Stir constantly. You may need to adjust your heat to keep it at a low simmer.
- Meanwhile, place potatoes o'brien onto prepared baking sheet and cook for 10 minutes, then broil for an additional 3 minutes, watching to make sure the potatoes don't burn.
- Once the pasta is perfectly al dente, remove from heat and stir in cheeses.
- Once the cheeses have melted, stir in the cooked potatoes, and salt.
- Taste, re-season, if necessary, and serve with optional eggs!
Nutritional information does not include eggs.
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This is a sponsored conversation written by me on behalf of Crystal Farms® Cheese. The opinions and text are all mine.