Maple Meatballs Breakfast Mac and Cheese

Sink into breakfast with this incredibly creamy mac and cheese loaded with cherry maple meatballs and perfectly fried eggs.

This is a quick and easy stovetop mac and cheese recipe that uses pasta, butter, milk, mustard and cheese.


Creamy Stovetop Mac and Cheese: – Cavatappi or Elbow macaroni – Butter – Egg yolks – Milk – Dry Mustard – Cheese


Cherry Maple Meatballs: – Garlic Cloves – Salt – Pepper – Black pepper blend – Girl Carnivore Egg Blend – Sage – Thyme – Cherry preserves – Maple syrup – Breakfast Sausage

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and rinse the macaroni. Set aside.

Meanwhile, in the now empty pot, melt the butter. Stir in the egg yolks, milk, and mustard to combine. Slowly add in the cheese. Return the pasta to the pan and toss to coat evenly.

Combine the garlic, salt, pepper, egg blend, sage, thyme cherry preserves, and maple syrup in a large bowl with the country sausage. Mix and roll into balls. 

In a preheated skillet, cook the meatballs in batches, rolling to brown on all sides. Cook for about 15 minutes. 

Preheat the oven to 350 degrees F. Combine 12 of the meatballs with the macaroni and cheese. Carefully crack and egg over each divot, filling each, then bake.

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