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Breakfast Mac n cheese
  • Prep
  • Total
  • Serving

Breakfast Mac n cheese

Elevate breakfast with a twist on the classic. Breakfast Mac 'n Cheese features rich, cheesy goodness enveloping al dente noodles and crowned with a golden, runny yolk for a morning treat that's both decadent and delicious.


  • 200 g AP Flour
  • 125 ml Butter 
  • 20 ml Light Cream
  • 100 g Cathedral City, shredded
  • 100 g Macaroni Noodles 
  • 25 g Butter
  • 50 ml Ham, diced
  • 25 g Onion, diced
  • 25 g Green Pepper, diced
  • 25 g Red Pepper, diced
  • 1 Egg each
  • 25 ml Panko Crumbs
  • 25 ml Parmesan grated
  • 10 ml EV Olive Oil


  1. Cook macaroni noodles in boiling salted water for about 8 minutes until cooked al dente.
  2. Melt butter in a medium size saucepan over medium high heat. Whisk in the flour and cook until golden in colour, and then slowly whisk in the milk. Add in the cheese and mix until cheese is melted. Store refrigerated until needed.
  3. In a large saucepan, melt butter over medium-high heat. Add the ham, onions and bell peppers and saute until tender.
  4. Stir in about 100ml of the cheese sauce and bring to a low simmer, remove from the heat and stir in the macaroni. Transfer to a cast iron dish. 
  5. Mix breadcrumbs, parmesan and olive oil together then top the macaroni with this and bake in the oven until just turning brown.
  6. Meanwhile poach an egg to medium soft, and place on top of the finished macaroni dish once out of the oven. 

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