Breakfast Mac n cheese

By spicysouthernkitchen
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Serving 8 Regular
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450 g  Elbow pasta

450 g  Boerewors removed from casings and crumbled

1 tsp  Garlic Finely diced

4 tsp  Butter

6 Tbsp  Bakpro Cake Flour

4 c  Milk

4 c  Cheddar cheese

500 g  Water
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Step 1

Place waterinto pot and bring a large pot of salted water to a boil, add Elbow Pasta and Cook pasta to al dente and drain.

Elbow pasta
Step 2

In a large pan, cook Boerewors, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.

Boerewors removed from casings and crumbled
Step 3

Add onion, red pepper, and jalapeno to grease in pan and cook until softened, about 4 to 5 minutes.

Red pepper
Step 4

Add the butterto the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add 2/3 of the cheese. Stir until melted. Season to taste with salt and pepper.

Bakpro Cake Flour
Cheddar cheese
Salt and pepper
Step 5

Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.

Step 6

In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.

Step 7
  1. Place in oven for 25 to 30 minutes. Remove allow to cool and serve. 

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