Bacon Mac and Cheese Bites is a great afternoon snack that’s easy to reheat when the kids come storming home from school. Feel free to mix and match with whatever kind of cheese your family prefers, and swap bacon for sundried tomato bits if you’re avoiding meat. Here is how to prepare this mouth-watering dish.
Yield: 48 pieces
Ingredients
1 cup plus 1/4-cup sharp cheddar, freshly grated
1/2 lb elbow macaroni
1 cup Gruyere, freshly grated
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup whole milk
1/4 cup Panko breadcrumbs
Maple-smoked bacon, cooked and diced small
Kosher salt and black pepper, to taste
Directions
Bring 6 quarts of water to a boil. Season with salt. When it returns to a rolling boil, add pasta. Cook until very al dente, about 4–5 minutes. Drain and put in a large bowl. Add 1 cup cheddar and Gruyere. Mix well—season with salt and pepper.
Add one tablespoon of butter to the pot on medium heat. When the foam has subsided, add flour. Whisk constantly until the mixture is a light golden brown. In a separate pan, bring milk to a simmer. Add warm milk to the butter mixture and keep whisking until the mixture has thickened. Add mixture to pasta and stir well.
Melt two tablespoons of butter and add to a small bowl with breadcrumbs. Mix well.
Preheat oven to 375˚F—line 2 (24-cup) mini muffin pans with baking cups. Fill cups with pasta mixture. Top with remaining 1/4 cup cheddar, breadcrumb mixture, and bacon. Bake until a golden crust has formed, about 15 minutes.
