1 1/2 lbs cavatappi pasta

3 tablespoons butter plus 1 tablespoon

3 tablespoons flour

2 3/4 cups milk {I used whole milk, but anything is fine}

1/2 lb mozzarella, grated

1/2 lb sharp white cheddar, grated

1/2 lb Havarti healthy pinch nutmeg {just under 1/8 tsp}Instant pancake mix

1/2 lb thick cut bacon

1/2 lb breakfast sausage 100% maple syrup

2 eggssalt & lots of cracked black pepper, to taste


Bring large pot of water to boil and cook pasta until al dente. It’s going to continue cooking in the oven so you’re going to want to undercook it slightly. Set aside saving a small cup of pasta water just in case sauce becomes too thick.Fry bacon until crispy set aside reserving the bacon fat.Sauté sausage and set aside.Next mix your pancake batter and cook two pancakes until fluffy and cooked through or as box indicates. Once cool enough tear into bite-size pieces and crisp up in pan with 1 tablespoon butter until golden and crispy. Set aside.Set oven to low broil.Place pot back on the heat and melt butter. Sprinkle in flour and whisk to smooth out any lumps. Cook 1 minute over medium heat. Pour in milk and whisk again. Cook 5-6 minutes until sauce starts to thicken slightly. Try not to boil the milk**! This will cause it to curdle, making your sauce grainy. Sprinkle in grated cheeses 1 handful at a time, whisking in to melt before adding in remaining cheese. Add in nutmeg, salt and pepper. Taste and adjust seasonings. Pour in pasta and stir to coat. I typically add about a tablespoon or so of the reserved pasta water to help coat the pasta and thin out if too thick. Add sausage and bacon. Scoop pasta into buttered individual ramekins or one large oven safe dish. Top with more white cheddar cheese and place in hot oven until golden and bubbly. While mac & cheese is in the oven frie two eggs in the reserved bacon fat.  Be sure to season with salt and pepper. Remove pasta from oven top with crumbled pancake, fried egg and maple syrup. Serve immediately. Enjoy!

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