|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|
|4 slices||bacon, cooked crisp and coarsely chopped|
|To taste||Salt and freshly ground black pepper|
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.
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.
MICROWAVE the milk in a glass measure for 90 seconds or until warm, set aside.
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.
STIR the cheese sauce, egg and bacon into the macaroni until well-blended.
MOUND the mac and cheese mixture into each cup of the prepared cupcake pans.
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.