Servings
36
Cook Time
40 MIN
Ingredients
| ¼ cup | plain fine breadcrumbs, not panko |
| ½ lb. | dried macaroni |
| 2 tbsp. | unsalted butter |
| 2 tbsp. | all-purpose flour |
| 1½ cups | 2% milk |
| 1 pkg. (7 oz.) | Borden® Ultimate Mac & Cheese Blend |
| 1 large | egg |
| 4 slices | bacon, cooked crisp and coarsely chopped |
| To taste | Salt and freshly ground black pepper |
Steps
| 1 |
PREHEAT
Preheat the oven to 400°F. Spray the cups of three 12-cup mini cupcake pans with non-stick cooking spray. Add breadcrumbs to each muffin cup and tilt the pans, to coat.
|
| 2 |
COOK
the macaroni in a large pot according to package directions until it is al dente. Drain and return to the pot it was cooked in.
|
| 3 |
MICROWAVE
the milk in a glass measure for 90 seconds or until warm, set aside.
|
| 4 |
MELT
butter in a medium saucepan over medium heat. Add the flour and whisk until the mixture is the texture of wet sand, cook and stir for 1 minute. Slowly whisk in the milk and bring the sauce to a simmer. Stir in the cheese and stir until the cheese has melted.
|
| 5 |
STIR
the cheese sauce, egg and bacon into the macaroni until well-blended.
|
| 6 |
MOUND
the mac and cheese mixture into each cup of the prepared cupcake pans.
|
| 7 |
BAKE
until the bites are golden brown, about 20 to 25 minutes. Let cool for at least 5 minutes before removing from the tins. Run a knife around the outside of each bite before removing it. Serve warm or at room temperature.
|
NOTE:
For best results, use a non-stick muffin pan.
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