Trish Koodrich is the owner of the Perfect Catering Company. She says this recipe was passed down to her from her great -grandmother and it works perfectly for breakfast, lunch or dinner. Trish showed Fox 8's Stefani Schaefer how to put together this family favorite dish.
Click here to learn more about Trish Koodrich and her upcoming Chocolate Truffle cooking class.
Macaroni Eggs & Bacon
1 pound elbow macaroni
1/2 pound thick sliced bacon
1 small onion
2 cloves garlic
1 cup Gruyere shredded
1 cup smoked Gouda shredded
4 ounce goat cheese
1 tablespoon olive oil
Salt & Pepper
1 teaspoon Hot Pepper flakes (optional)
Cook macaroni according to directions, while macaroni is cooking dice bacon, onion and garlic. Cook bacon in a large nonstick fry pan or dutch oven, when bacon starts to brown add onion & garlic, cook until bacon is crisp and onion is translucent, about 7 minutes more.
Using a slotted spoon remove bacon, onion and garlic, set aside.
Drain macaroni but do rinse, slowly add macaroni to pan with bacon grease stirring to coat macaroni,
add eggs two at a time, stirring to scramble eggs into macaroni.
Add goat cheese and stir until melted and blended, add Gruyere & Gouda, salt & pepper and hot
pepper flakes if using.
Stir in reserved bacon, onion and garlic; stir until mixed with melted cheeses and pasta. If you decide
to try it without cheese, omit that step and add bacon, onion and garlic after scrambling eggs into
Trish serves this dish with pan seared asparagus and a salad.
Note: Trish's grandmother and great grandmother made this without the cheese and she highly recommends you try it that way also.