That’s right, you heard me… Eggs Benedict Mac & Cheese! Here is a decadent twist on a breakfast favorite – except we ate it for lunch! Not something you want to eat every day, and it definitely had me adding some laps in the pool… But well worth it!
Eggs Benedict Mac & Cheese
1/2 box little shell noodles
2 cups milk
8 Tbs butter
2 Tbs flour
4 slices Swiss cheese, chopped
3 slices American cheese, chopped
3/4 cup cream cheese
3 slices ham, chopped
4 eggs (2 at room temperature)
2 tsp white vinegar
1 1/2 Tbs juice from a lemon
1/4 tsp salt
1/2 tsp pepper
pinch cayenne pepper
salt & pepper to taste
Cook the pasta according to the box directions and set aside.
In the same pot you cooked the pasta in, heat 2 Tbs of the butter (leaving the other 6 Tbs for the Hollandaise). Add the flour and stir until the butter and the flour are completely incorporated. Next add the milk and cook until the mixture begins to thicken. Add the cheeses; first the American, then the Swiss and last the cream cheese. Season with salt & pepper and add the noodles back into the cheese mixture.
In a small separate pan, brown the ham for 5 minutes. Set aside.
In a shallow pan (about three inches deep), add water to 1/2 inch below the top, a pinch of salt and 2 tsp white vinegar. Bring to a simmer. In separate finger bowls, crack the eggs (reserve the room temperature eggs for the Hollandaise). Very gently lower the finger bowl into the heated water and slowly spill the egg into the water. Repeat with second egg.
Do not touch the eggs for 4 minutes, then with a slotted spoon, remove the eggs and place on a clean towel.
To make the Hollandaise: In a blender (make sure the blades are low), add the room temperature egg yolks (discard the egg whites), 1 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper along with the dash of cayenne pepper. Pulse for about 15 seconds. Heat the remaining 6 Tbs of butter and add to the blender through the hole in the lid while the blender is on – blend for about 25 seconds. Spoon desired amount of mac & cheese into a bowl. Sprinkle on some ham, top with a poached egg and spoon over the Hollandaise! Delicious!