Don’t be put off by the boxed mac n’ cheese in this recipe. I made this one day because I was in a hurry and it turned out amazing. If you want to use your own mac n’ cheese recipe – please do! In all other circumstances, so would I. BUT I love convenience and this was a perfect remedy for a starving kid! It’s been the month of hatch peppers so I added these for a little kick. Well worth it! If you don’t have hatch peppers, you can use bell peppers, poblanos or serranos — or canned green chilis! More convenience!
Makes FOUR big bowls
- 2 boxes of Annie’s Organic Mac n’ Cheese (you can use shell, regular pasta, white cheddar or aged cheddar)
- 3/4 C Monterey Jack cheese, shredded (you can use cheddar, pepper jack, white cheddar – whatever you have)
- 4 hatch peppers, roasted, peeled, seeded and chopped (you can do this under a broiler, on your grill or flame of your gas stove. Blister peppers then put in sealed container to steam. Remove after 10 minutes. Peel off skins)
- 1 C organic broccoli florets, chopped (optional, but sooooo good – you’ll need a little green in this dish)
- 2 T green onion, chopped
- 1 tsp ancho chili powder, plus more for eggs
- 1 tsp salt, plus more for eggs
- 1 tsp cracked black pepper, plus more for eggs
- 2 T organic cilantro, chopped
- 8 farm fresh organic eggs (two per serving, optional) (photo below depicts pasta without eggs)
- 2 T extra virgin olive oil
Make your boxed mac n’ cheese according to instructions on box. Once cooked and all ingredients are in the pasta according to the box instructions, add in jack cheese, hatch peppers, broccoli, green onion, ancho chili powder, salt and pepper and toss into the pasta so cheese melts, broccoli cooks with the heat of the pasta and all ingredients are well incorporated. Cover until eggs are done. While flavors have a chance to come together in your pasta, cook your eggs. In a large sauce pan add in your olive oil. On medium-warm heat, add in 4 eggs at a time. Cover pan and cook for 3 to 4 minutes. Whites should be cooked with a bit of a crispy edge, yolk should be runny. Salt & pepper. Repeat for additional 4 eggs. In big bowls, scoop equal amounts of mac n’ cheese. Top each mound of pasta with eggs. Garnish with cilantro and season with ancho chili powder, salt and pepper.
Serve with extra hot sauce. AND maybe a piece of fruit. 🙂
If you want a little more decadence, you could crumble goat cheese over the top of this. No doubt it would outstanding. If you want a little more green, sliced or chunked avocado would be amazing.
To serve for a brunch or lunch, consider serving on a platter with eggs on top, garnished with cilantro, scallions, diced tomato and maybe the extra goat cheese… just a thought.
This sounds absolutely AMAZING! Can’t wait to try it!
Sam gave me big thumbs up on this one. 🙂