Innovator: MacDaddy’s Macaroni and Cheese Bar

MacDaddy’s Macaroni and Cheese Bar was one of the first all-Mac and Cheese concepts back in 2009, and the Connecticut-based chain is currently at four units and growing, with a franchise agreement for more stores in Texas. Part of the secret to MacDaddy’s success is in maximizing the versatility of the mac, from breakfast items all the way through to snacks and desserts. One of the tastiest of these is the “Mac Benedict.” It’s a creamy take on the brunch classic, complete with hollandaise, Canadian bacon, and an egg on top of a bed of creamy Mac and Cheese.


Cross eggs benedict with mac and cheese and you’ve got a hearty and delicious breakfast or brunch item.


Barilla® elbows 4 1/2 lbs.
bechamel sauce 6 qt.
salt 4 Tbsp.
pepper, freshly grated 6 tsp.
Cheddar cheese, shredded 1 1/2 lbs.
Canadian bacon 144 slices
unsalted butter 12 oz.
eggs, large 48
hollandaise sauce, warm 3 qt.

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Heat 1 cup bechamel sauce and ¼ cup Cheddar in a large nonstick saute pan until smooth and season with salt and pepper. Add 2 cups cooked elbows to sauce and heat thoroughly.

Transfer the pasta and sauce to a hot 8-inch skillet and top with 6 slices Canadian bacon fanned over the surface. Place the skillet in a 350-degree oven and cook until the bacon is crispy, 5 to 8 minutes.

In a separate nonstick saute pan, melt 1 Tbsp. butter. Add 2 eggs and cook over easy, seasoning with salt and pepper.

Remove the skillet from the oven and top with the eggs. Finish the dish with ½ cup hollandaise sauce and a sprinkle of parsley.