Macbenedict

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Cross eggs benedict with mac and cheese and you’ve got a hearty and delicious breakfast or brunch item.
Recipe: MacDaddy’s Macaroni & Cheese Bar, CT

Ingredients

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

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Recipe Type: , Tags: ,
Chef Recommended Cuts
  • Elbows
  • Fiori
  • Piccolini Mini Penne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (987g)
Servings Per Container 24

Amount Per Serving
Calories 2800
Calories from Fat 1260
% Daily Value*
Total Fat 140g
215%
Saturated Fat 47g
235%
Trans Fat 0g
Cholesterol 957mg
319%
Sodium 16728mg
697%
Total Carbohydrate 116g
39%
Dietary Fiber 3g
12%
Sugars 19g
Protein 253g
506%

Vitamin A 44%
Vitamin C 0%
Calcium 67%
Iron 61%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.