4 Servings 40 min Cook
16 Oz Turkey Bacon
2 Cup Pasta
2 Tbsp Butter
3 Tbsp Wheat Flour
2 Cup Whole Milk
2 Cup, shredded Cheddar Cheese
2 Extra large Egg
1 Dash Pepper
Set oven to 375 degrees F.
Heat a sauté pan over medium heat and cook bacon until desired crispiness is reached.
Drain bacon on paper towels and reserve fat in the pan.
Crumble bacon; set aside.
Cook pasta according to package directions until al dente.
Drain and toss with the reserved bacon fat.
Melt the butter in a saucepan and stir in the flour.
Cook for about a minute, and then slowly pour in the milk, stirring or whisking constantly to combine all the flour into the milk.
Continue heating and stirring until the mixture thickens, this will happen just as the milk is getting to the boiling point.
Take the pan off the heat and add the cheese, a little at a time, stirring to melt.
Add the cooked pasta and half the bacon crumbles to the sauce, tossing to combine well.
Divide the mixture between 4 oven safe bowls.
Make an indentation in the center of each bowl with the back of a large spoon for the egg.
Crack an egg into each .
Put the bowls on a baking sheet and bake until the eggs are just set, about 20 minutes or so, depending on how you like your egg done.
Turn up the heat to 400 degrees F if your egg is slow to set.
Grind some fresh black pepper over each bowl, and scatter the rest of the crumbled bacon around the egg just before serving.