Breakfast Mac and Cheese Recipe
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!
breakfast mac, breakfast mac and cheese
(16 oz) package
spicy breakfast sausage
(16 oz) box
medium pasta shells uncooked
shredded Crystal Farms Finely Shredded Asiago & Parmesan Cheese
about 1/2 cup
Crystal Farms Monterey Jack Cheese
shredded about 1/2 cup
Crystal Farms Wisconsin Sharp Cheddar Cheese
shredded about 1 cup
(28 oz) bag
more or less to taste (I used about 2)
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.