- 1/2 pound dried elbow pasta
- 1/2 pound sliced bacon
- 2 cups bechamel sauce
- 2 cups grated extra-sharp, aged Cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 4 large eggs
- freshly ground black pepper
- Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water and drain the pasta again.
- Preheat the oven to 400°F. Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
- Add the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
- Spoon the mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls. Sprinkle the panko evenly on top of each bowl. Bake until bubbly, 10 to 15 minutes.
- While the macs are cooking, fry the eggs: Melt 1 tablespoon of the butter in a large sauté pan over medium-high heat. Crack 2 of the eggs into the pan, cover and let cook undisturbed for 3 to 4 minutes. The eggs are done when all the egg white is completely opaque, and the yolk is still nice and bright. Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and 2 eggs.
- Remove the macs from the oven, and slide a fried egg on top of each one. Top each egg with some black pepper. Serve immediately.
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