Fast Mac-n-Cheese with Poached Egg

Fast Mac-n-Cheese with Poached Egg



I do not deny my love for pasta and eggs together or apart! The less pans I have to use the better for me because I really hate clean up after I’ve cooked anything. My husband is starting to think this is why I married him.  I know mac n cheese is a staple for lots of moms and students but it is also one of the greatest comfort foods I know. If you have ever made a risotto then this will make sense, if not then think of this as your baby steps to one of Gordon Ramsey’s signature dishes!


This is one of those meals that you can eat for breakfast lunch and dinner. It’s quick, it’s warm, it’s comforting. I think poaching the eggs works best when put in a hot oven, then drizzling the cream on top when you are ready to serve. This helps keep the cream from getting greasy and curdled. If you don’t like asparagus you can always swap for spinach both veggies work great with this dish.



You will need…

12 oz elbow macaroni

1 cup sharp white cheddar

1/2 + cup Monterey Jack or mozzarella

1/2 Stick of butter

3-4 cups chicken or veggie stock

1 bunch of asparagus

5 green onions

2-4 eggs

1/2 cup of heavy cream

Fresh black pepper



Lets put this together!


Preheat oven to 400

Take a pad of butter and warm and in your sauté pan, then add asparagus and green onion. Set veggies aside in a bowl.

Next add more butter to your pan, melt then add dry macaroni. Coat the macaroni and toast the noodles making sure not to brown the noodles.  After 5 minutes or so add 1 cup of stock, let that simmer down and check your noodles for softness,  add more broth until the noodles are firm yet done, al dente.

Next add cheese, take off the heat and add rest of your butter…get it rich and gooey. Add your veggies back to the pot, give a good stir.

Crack eggs, cover and bake in heated oven for apx 4-6 mins with lid on. If you do this on your stove top the cheese could scorch on the bottom.


Dish it up and add a drizzle of cream across the top.



Not all pastas are created equally, try these pastas that don’t get overly mushy or gummy after you have boiled and baked them.

Barilla (can be found everywhere)


Tinkyada Pasta – Brown Rice Pasta Elbow Organic (GF gluten free choice)


zucchini, broccoli and spinach are all awesome subs for asparagus.

As for cheese:

I do love Tillamook’s Sharp White country style shred with their pepper jack, if I don’t have pepper jack I like to use Costco’s Kirkland Mexican blend because I always have it.

If you are using mozzarella, don’t go crazy with it because it will get rubbery. I love blending mozzarella with so nice fresh grated parm, pecorino or romano.

Add ins:


Ham, Prosciutto, Bacon


Parsley, Basil, Dill


xoxo Ms Foodie

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