Recipe courtesy of MacDaddy’s Macaroni & Cheese Bar, CT.

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

4 1/2 pounds Barilla Elbows
6 quarts bechamel sauce
4 tablespoons salt
6 teaspoons freshly grated pepper
1 1/2 pounds shredded cheddar cheese
144 slices Canadian bacon
12 ounces unsalted butter
48 large eggs
3 quarts warm hollandaise sauce

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:

  1. 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.
  2. 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.
  3. In a separate nonstick saute pan, melt 1 Tbsp. butter. Add 2 eggs and cook over easy, seasoning with salt and pepper.
  4. Remove the skillet from the oven and top with the eggs. Finish the dish with ½ cup hollandaise sauce and a sprinkle of parsley.