Easy-Peasy Mac & Cheese

One day, I randomly bought elbow macaroni in Supermarket and promised my Husband to serve Mac & Cheese for breakfast. Mac & Cheese apparently is super classic American breakfast menu. In my mind, I imagined Mac & Cheese is just combine Bechamel, cheese and Macaroni into one dish. Plus flavor (salt, pepper, nutmeg) and extras (bacon, minced beef) definitely. So I searched for another creation to enrich my mac & cheese. This recipe mostly I adopt from Ree Drummond’s recipe with many modification.



  • 2 cups dried macaroni
  • 1 whole small egg
  • 2 tablespoons butter
  • 1/8 cup all-purpose flour
  • 1 1/4 cups whole milk
  • 1/2 pound sharp Cheddar, grated
  • Salt
  • Seasoned salt
  • 1/4 teaspoon ground black pepper
  • Optional spices: nutmeg
  • 1 cup minced beef
  • 1/4 onion, halved and sliced
  • 2 tablespoons butter


  1. Cook the macaroni until slightly firm. Drain and set aside.
  2. In a small bowl, beat the egg. In a medium pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn and brownish. Pour in the milk slowly while whisking constantly. Cook until very thick. Reduce the heat low. Now you finish the white sauce (bechamel).
  3. Cook the onions in the butter over low heat until caramelized, stirring occasionally. add minced meat and cook until brownish.
  4. Take 1/8 cup of the bechamel and slowly pour into the beaten egg, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add salt and pepper. Add any optional spices if desired. I usually add nutmeg for my bechamel to enrich the taste. Taste the sauce and add more salt as needed. Do not undersalt.
  5. Add cooked minced meat to bechamel.
  6. Pour in the drained, cooked macaroni and stir to combine. Add grated cheddar on top if you desire. Serve immediately.

This is supposed a breakfast, but my husband suddently request for dinner. Nevermind, LOL.

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