I have good news, pasta family: Contrary to what you may have been told, macaroni and cheese can be breakfast. Not even as a throw-the-caution-to-the-wind, “I’ll do whatever I want” statement, but as a hearty start to your day and a smart way to use up leftover pasta. I should also mention that it only takes a few minutes to make. Start your day like a responsible adult, with a big bowl of macaroni and cheese for breakfast.

At first glance, the star of this dish seems to be a whole lot of cheese to create a heavy sauce. You’re right: cheese is indeed a major player, but the soft scrambled eggs are actually the unsung hero, making up a large portion of the sauce and adding to its consistency. The eggs, combined with the right combination of cheeses, blend together into little curds that coat the pasta. When you scoop it up, the cheese soaks and melts, and it tastes like a creamy treat, just like macaroni and cheese should, with the added bonus of protein from the eggs.

To start, prepare your cheese combo. Just as a grilled cheese sandwich relies on its dairy, so does a good mac and cheese. Different cheeses behave differently under heat: some are stretchier, others are great for melting, and some don’t melt at all. I like a lot of melt and a little stretch, so I grabbed a soft havarti, some cheddar, and a dollop of cream cheese to create a saucy base.

Beat two eggs in a bowl with a pinch of salt. Melt a teaspoon of butter in a frying pan over medium heat. Add the cold leftover pasta and let it crisp up a few spots. When your pasta has set into an indestructible brick, add a teaspoon of water and cover the pan with a lid for a few minutes. The moisture will help loosen the pasta.