Forget everything you thought you knew about breakfast! This incredible Breakfast Mac and Cheese, loaded with savory sausage and crowned with a delightful crumbled biscuit topping, is here to redefine your morning meal. Who says creamy, cheesy comfort food can’t be the perfect way to kickstart your day?
There’s something uniquely satisfying about transforming a beloved classic into an unexpected delight. I stumbled upon this brilliant Mac and Cheese recipe from Dinner or Dessert a while back and knew it was a game-changer. Finally, a snowy (or rather, icy) day in South Carolina presented the perfect opportunity to bring this vision to life. While true fluffy snow is a rare spectacle here, a cozy day at home called for something truly special and comforting. This recipe delivered beyond expectation, turning an ordinary morning into a culinary adventure that delighted everyone.
Why This Breakfast Mac and Cheese Will Become Your New Favorite
This isn’t just any mac and cheese; it’s a symphony of flavors designed for breakfast. The magic begins with a harmonious blend of three distinct cheeses: sharp cheddar for its robust, classic appeal, creamy Colby for a smooth texture, and zesty pepper jack to introduce a subtle, exciting kick. This trio creates a complex, rich, and undeniably cheesy foundation that coats every piece of pasta. Beyond the cheese, fresh, finely diced red bell pepper adds a touch of sweetness and vibrant color, while a jalapeño pepper provides a controlled burst of heat – just enough to wake up your palate without overwhelming it. But the real showstopper? The golden, crispy crumbled biscuit topping. It adds a wonderful textural contrast, providing a satisfying crunch that elevates the dish from simple comfort food to an extraordinary culinary experience. I typically use a small can of convenient refrigerated biscuits, which toast up beautifully, but if you’re feeling ambitious, homemade biscuits would make it even more decadent.
Mastering Your Breakfast Mac and Cheese: Essential Tips & Customizations
One of the best aspects of this breakfast mac and cheese is its incredible versatility. It’s a canvas for your culinary creativity, allowing you to tailor it perfectly to your family’s preferences and whatever ingredients you have on hand.
Tailor Your Meats and Spice Levels
While breakfast sausage brings a classic, savory depth, don’t hesitate to experiment. Crispy, crumbled bacon is another fantastic option, offering a smoky counterpoint to the cheese. Diced ham can also be a delicious addition, adding a touch of sweetness and saltiness. For those who prefer a milder flavor profile, you can easily omit the jalapeño pepper entirely or swap the pepper jack cheese for a milder alternative like Monterey Jack or even mozzarella for a creamier, less spicy result. Conversely, if you crave more heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce.
Choose Your Favorite Pasta Shape
I’ve found that cavatappi pasta, with its corkscrew shape, is excellent for capturing the rich cheese sauce and bits of sausage and vegetables. However, feel free to use any pasta shape you prefer. Elbow macaroni is a timeless classic for mac and cheese, while shells or penne would also work beautifully. The key is to cook the pasta al dente, ensuring it maintains a pleasant bite even after baking in the cheesy sauce.
Perfecting the Biscuit Topping
The crumbled biscuit topping is truly what sets this dish apart. It provides an incredible textural contrast to the creamy pasta below. If using refrigerated biscuits, ensure they are baked until golden and slightly firm before crumbling. This will give them the best texture. For an extra layer of flavor and crunch, consider tossing the crumbled biscuits with a tablespoon of melted butter and a sprinkle of garlic powder before spreading them over the mac and cheese. If you don’t have biscuits on hand, a simple breadcrumb topping (perhaps mixed with Parmesan cheese and herbs) can also provide a satisfying crunch.
Serving and Storage Suggestions
This breakfast mac and cheese is truly at its best when enjoyed fresh, straight from the oven, with the cheese still bubbling and the biscuits still warm and crisp. However, leftovers are absolutely delightful! Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm individual servings in the microwave or cover the casserole dish with foil and reheat in a preheated oven at 300°F (150°C) until warmed through. A splash of milk can help revive the creaminess if it seems a bit dry after chilling.
Truly, any day that begins with a hearty serving of this extraordinary breakfast mac and cheese is destined to be a great day!
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Explore More Mac and Cheese Delights
If you’ve fallen in love with this breakfast version, you’ll definitely want to explore our other fantastic mac and cheese creations:
- Fried Mac and Cheese
- Chicken, Bacon & Ranch Mac and Cheese
- Super Creamy Mac and Cheese
- Jalapeno Popper Mac and Cheese
- Bourbon and Bacon Mac and Cheese
Breakfast Mac and Cheese
By Christin Mahrlig
Ingredients
- 1 pound of pasta,, I used cavatappi shaped pasta, but any short pasta will work
- 1 pound breakfast sausage,, removed from casings and crumbled
- 1 large onion,, diced
- 1 red bell pepper,, diced
- 1 jalapeno pepper,, discard seeds for less heat and dice finely
- 1 teaspoon garlic salt
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded Colby Jack cheese
- 2 cups shredded pepper jack cheese
- 2 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 5 to 6 toasted breakfast biscuits,, either homemade or store-bought refrigerated biscuits, crumbled (see notes)
Instructions
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Preheat your oven to 375 degrees F (190°C). Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook until al dente, following package directions. Drain thoroughly and set aside.
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In a large, deep skillet or Dutch oven, cook the breakfast sausage over medium heat, breaking it apart with a wooden spoon as it browns. Once the sausage is no longer pink and is fully cooked, use a slotted spoon to transfer it to a bowl, leaving the rendered fat in the pan. Set the cooked sausage aside.
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To the same pan with the sausage drippings, add the diced onion, red bell pepper, and jalapeño pepper. Sauté these vegetables over medium heat for about 4 to 5 minutes, or until they have softened.
Stir in the garlic salt, ensuring it’s evenly distributed among the vegetables.
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Spoon the cooked onion and pepper mixture into the bowl with the reserved sausage. This mixture will be added back to the mac and cheese later.
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Now, it’s time to make the cheese sauce. Add the butter to the pan and melt it over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly to create a roux. Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 to 3 minutes, stirring occasionally, until the sauce has thickened. Turn off the heat and stir in about two-thirds of the shredded cheeses (Colby Jack, pepper jack, and sharp cheddar). Stir continuously until the cheese is completely melted and the sauce is smooth. Season to taste with salt and freshly ground black pepper.
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Add the cooked pasta and the reserved sausage and onion mixture to the cheese sauce. Stir gently but thoroughly until all ingredients are evenly coated in the rich, creamy sauce. Pour this delectable mixture into a buttered casserole dish or a large cast iron pan suitable for baking.
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In a separate medium bowl, whisk the eggs together until well combined. Stir the remaining one-third of the shredded cheeses and the crumbled toasted biscuits into the whisked eggs. Carefully pour or spoon this mixture evenly over the top of the mac and cheese in the casserole dish. This will create a beautiful, golden-brown crust.
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Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, or until the mac and cheese is bubbly around the edges and the biscuit topping is golden brown and crispy. Let it rest for a few minutes before serving to allow the sauce to set slightly.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. It’s provided as a general guideline.
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This recipe was originally published on February 21, 2015.
Recipe Source: adapted from Dinner or Dessert
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