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Mac and cheese eggs Benedict

This recipe was created as a bit of a happy accident, when on a whim we combined leftover mac and cheese on toast with poached eggs . . . as boys do, duh. Sounds crazy, we know, but it was actually a pretty incredible mashup. Separately, these are all good things. But together? Pure magic, friends!



  • 1 teaspoon butter
  • 1 teaspoon all-purpose flour
  • 3/4 cup whole milk
  • 1 1/2 cups shredded aged cheddar cheese
  • 1/2 teaspoon ground smoked chipotle pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1 cup dried macaroni
  • 1 teaspoon white vinegar
  • 4 large eggs
  • 4 slices sourdough bread, toasted
  • 1 to 2 tablespoon Classic 30-Second Mayonnaise
  • 1 cup red lettuce, sliced


  1. In a medium saucepan on medium heat, melt butter and heat until golden, one to two minutes. Add flour and whisk together for two minutes, or until a smooth paste has formed and the flour has cooked. Slowly drizzle in milk, whisking constantly, and cook until the mixture has thickened (see Tip, page 60). Once the mixture can coat the back of a spoon, add shredded cheese in handfuls, stirring constantly until smooth. Add chipotle and black pepper. Taste, and season with salt, as needed.
  2. Bring a large pot of water to a boil, and cook macaroni according to the package instructions. Drain pasta, reserving one tablespoon of the starchy water. Add pasta and reserved starchy water to the sauce, and stir everything together. Set aside at room temperature for at least ten minutes to set or, for best results, cover and chill overnight in the refrigerator.
  3. Heat a dry frying pan on medium-high heat. Add about 1/2 cup mac and cheese per person, and cook for five to six minutes, stirring only occasionally, until it begins to get crispy. Remove from heat and set aside. Meanwhile, bring a medium saucepan of water to a boil. Reduce heat to a simmer and add vinegar. Crack eggs into separate small bowls, then carefully, one at a time, add to the simmering water. Cook for three and a half minutes. While eggs are cooking, toast the bread.
  4. Spread mayonnaise over each piece of toast. Top with lettuce, a few spoonfuls of the crispy mac and cheese, and finish with a poached egg. Serve immediately.
  5. Tips: When making the cheese sauce, be careful not to add the milk to the pan too fast; otherwise, the mixture will have to sit on the stove for at least five to ten minutes to thicken while you stand there and whisk. Our method of slowly drizzling in the milk while whisking works to quickly thicken up the sauce, saving you time.
  6. Make the mac and cheese the night before to get a head start.

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