Breakfast Mac And Cheese

• 1/2 pound dried elbow pasta
• 1/2 pound sliced bacon
• 2 cups bechamel sauce
• 2 cups grated extra-sharp, aged Cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter
• 4 large eggs
• freshly ground black pepper

1. Cook the pasta in salted boiling water until a little less than al dente.
2. Drain, rinse with cold water and drain the pasta again.
3. Preheat the oven to 400F.
4. Cook the bacon in a frying pan over high heat until crispy, about 8 minutes.
5. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
6. Add the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat.
7. Stir until the cheese is barely melted, about 3 minutes.
8. Add the bacon and stir to combine.
9. Slowly add the cooked pasta, stir and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
10. Spoon the mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls.
11. Sprinkle the panko evenly on top of each bowl.
12. Bake until bubbly, 10 to 15 minutes.
13. While the macs are cooking, fry the eggs: Melt 1 tablespoon of the butter in a large saute pan over medium-high heat.
14. Crack 2 of the eggs into the pan, cover and let cook undisturbed for 3 to 4 minutes.
15. The eggs are done when all the egg white is completely opaque, and the yolk is still nice and bright.
16. Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and 2 eggs.
17. Remove the macs from the oven, and slide a fried egg on top of each one.
18. Top each egg with some black pepper.
19. Serve immediately.

elbow pasta, bacon, bechamel sauce, cheddar cheese, breadcrumbs, unsalted butter, eggs, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/breakfast-mac-and-cheese-recipe/ (may not work)