Breakfast Mac and Cheese

This great recipe from Delish --makes enough for a crowd --you could halve it or even quarter it for smaller groups-- yummo !!! Was a big hit!

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

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.
In a large skillet over medium heat, heat oil. Add hash browns and cook until golden underneath, about 5 minutes per side. Set aside.
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.
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.
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.
Top with remaining 1/2 cup cheddar, hash browns and bacon. Bake cheddar on top is bubbling and golden, about 20 minutes.
Garnish with chives and serve warm

More is Better