Mac and Cheese Matzo Brei Scrambled Eggs

Fill the small stainless steel saucepan 3/4 full with lightly salted tap water, bring to a rolling boil over medium-high heat on the induction cooktop. Add 1/2 cup dry elbow macaroni, stir once with the beech wood spoon to prevent sticking, and cook for 6 minutes until al dente (firm to the bite, not mushy). Do not overcook, as the pasta will continue to cook slightly when mixed with eggs.

While the macaroni cooks, break 3 plain matzo sheets into 1-inch rough pieces directly into the medium stainless steel mixing bowl. Pour 1/2 cup cool tap water over the matzo pieces, let soak for 2 minutes until fully softened but not mushy. Once softened, transfer the matzo to the fine mesh strainer and press firmly with the back of the beech wood spoon to squeeze out all excess water; set squeezed matzo aside.

Once the macaroni is al dente after 6 minutes of cooking, carefully pour the entire contents of the saucepan into the fine mesh strainer, shaking gently to remove excess water. Do not rinse the pasta, as the starchy coating helps the cheese melt smoothly. Set drained macaroni aside to cool slightly, about 2 minutes.

In the now-empty medium stainless steel mixing bowl, crack all 8 large eggs, add 1/4 cup whole milk, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Whisk vigorously with the small stainless steel whisk for 45 seconds until the mixture is completely smooth, pale yellow, with no visible streaks of separate egg white.

Place the 10-inch nonstick skillet on the right burner of the induction cooktop, set heat to medium-low. Add 2 tbsp unsalted butter to the skillet, let melt completely for 1 minute until foamy but not browned, swirling the pan to coat the entire bottom surface evenly.

Add the squeezed, drained matzo pieces and drained elbow macaroni to the melted butter in the skillet. Stir gently with the silicone spatula to coat every piece in butter, cook for 2 minutes over medium-low heat, stirring occasionally, until the matzo is slightly golden at the edges and fragrant.

Pour the whisked egg mixture evenly over the matzo and macaroni in the skillet. Let the eggs sit undisturbed for 20 seconds to set slightly around the edges, then use the silicone spatula to push soft curds from the edge of the pan to the center, repeating every 10 seconds for 3 minutes total. When the eggs are 70% set (still slightly runny in spots), add 1 cup of the shredded sharp cheddar, folding gently to distribute.

Continue cooking the scramble for 1 more minute, until eggs are just set (no visible runny liquid, but still soft and moist, not dry). Turn off the heat, sprinkle the remaining 1/4 cup shredded cheddar and 1 tbsp of the chopped chives over the top, and let the residual heat of the pan melt the cheese for 1 minute. Avoid overcooking, as eggs will turn rubbery.