Breakfast Mac and Cheese

Breakfast Mac and Cheese with lots of sausage and a crumbled biscuit topping is a truly original way to start the day.

I’ve had this Mac and Cheese recipe from Dinner or Dessert pinned to my Mac and Cheese Pinterest Board for a while and I finally got around to making it on Tuesday when my kids were home for a snow day, really an ice day. It’s a very rare treat when we get actual fluffy snow in South Carolina.

There’s a whole lot of flavor in this mac and cheese: 3 kinds of cheese (pepper jack, colby, and cheddar), a jalapeno pepper, diced red bell pepper, and my favorite part- the crumbled biscuit topping. I used a small can of Pillsbury refrigerated biscuits, but you could use homemade.

A very very very delicious thing and making all my dreams come true, because I’ve made it socially acceptable to eat mac and cheese for breakfast/brunch.

Mac and cheese lovers, rejoice!

PS – Everybody needs a little coffee to go with their Breakfast Mac and Cheese, so today, we’re giving away a fresh press coffee maker and some stoneware mugs! Be sure to enter below!

You can change this breakfast Mac and Cheese up to suit your tastes. Use bacon instead of sausage or leave the jalapeno out and substitute monterey jack for the pepper jack if you don’t like your foods spicy. I’ve used Cavatappi pasta, but any pasta shape can be used.

Any day started with mac and cheese is a great day!

As with most of my mac and cheese recipes, this one is based off my One Pot Mac and Cheese…If it ain’t broke, amiright?!

But, today, I wanted to do a little breakfast twist, so I added in spicy breakfast sausage and potatoes o’brien (frozen potatoes with bell peppers and onions), and topped the whole thing with a runny fried egg.

Please tell me I’m not the only one completely drooling right now.

As decadent as this Breakfast Mac and Cheese is, it’s actually super easy to make, making this recipe PERFECT for brunch for a crowd.


  • 1 lb. elbow macaroni
  • Kosher salt
  • 1 tbsp. vegetable oil
  • 3 c. frozen hash browns
  • 8 slices bacon, chopped
  • 1/3 c. all-purpose flour
  • 5 c. milk, warmed
  • 6 large egg yolks, lightly beaten
  • 2 c. shredded cheddar
  • 1 1/2 c. shredded monterey jack
  • 1 1/2 c. shredded mozzarella
  • 1/2 tsp. cayenne pepper
  • 1/4 c. finely chopped chives


  1. Preheat oven to 350° and butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook macaroni according to package instructions. Drain. 
  2. In a large skillet over medium heat, heat oil. Add hash browns and cook until golden underneath, about 5 minutes per side. Set aside.  
  3. Wipe skillet clean and return to medium heat. Add bacon and cook until crispy, about 6 minutes. Transfer bacon to a paper towel-lined plate to drain and reserve about 3 tablespoons of bacon fat in skillet.  
  4. Whisk in flour and cook until flour is golden, about 1 minutes. Slowly whisk in milk and bring mixture to a simmer. Simmer until thickened, about 5 minutes, then stir in egg yolks one at time. 
  5. Turn off heat and stir in 1 1/2 cup cheddar, Monterey Jack, and mozzarella. Cook until cheese has melted then season with salt and cayenne. Stir in cooked macaroni, then transfer to baking dish. 
  6. Top with remaining 1/2 cup cheddar, hash browns and bacon. Bake cheddar on top is bubbling and golden, about 20 minutes. 
  7. Garnish with chives and serve warm. 

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