Homemade creamy macaroni and cheese is topped with bacon and turned into a yummy appetizer for your next gathering. Try it with a variety of toppings - sundried tomatoes, ham, parmesan, fresh basil etc. (adapted from chef-in-training.com mac and cheese bites). Freezing the mixture before baking helps them hold their shape.
1/2 pound elbow macaroni
100g crispy bacon
2 tbsp butter
2 tbsp flour
1-1/2 cups milk
2 cups shredded sharp cheddar cheese
2 ounces cream cheese
1/2 tsp salt
1/4 tsp chipotle powder
1 egg, beaten
Cook pasta according to package directions and set aside.
In a medium sized pot combine the butter and flour on medium low heat. Once the mixture is smooth, add the milk and bring to a simmer.
Add 1 1/2 cups of the cheddar, the cream cheese, salt and chipotle to the pot. Stir until all of the cheeses are melted and the sauce is smooth. Remove from the heat.
Add the cooked pasta and beaten egg, stir to combine all of the ingredients.
Let cool for 10-15 minutes before filling 2 Smart Cookie trays (if not using The Smart Cookie, you can cook right away in a preheated 400 degree F oven using greased mini muffin tins).
Fill each tray only to the top (do not overfill or the tray will not close), sprinkle with the remaining cheese and top with bacon.
Store in the freezer until needed.
To bake from frozen place in a preheated 425 degree F oven on a baking sheet lined with parchment paper. Bake for 15 minutes or until the sides are golden brown.