Bacon Wrapped Mac and Cheese
I honestly believe I make some of the best macaroni and cheese! And instead of using half and half, I use skim milk. You could almost convince yourself that it’s good for you. You’d be wrong, but you could believe it. In some ways, it really is. In my opinion, mac and cheese is good for the soul and that negates the other aspects that aren’t so good.
When a friend sent me a message and asked me to bring a dish to his birthday party, I was elated! I spent some time thinking about what would be the best addition to any party and settled quickly on my macaroni and cheese. But at a party, no one wants to eat with a fork. You need simple finger foods, so instead of baking it in the traditional fashion, I baked mine in a mini muffin tin. To make matters even better, I decided to line the muffin pan with bacon. It was a success! Here’s what I did.
Follow the link above for the mac and cheese recipes and instructions. I just used my regular recipe, including the oven temp and cooking time and it worked very well. I wouldn’t be surprised if you could use any old mac and cheese recipe, but mine…mine is something really special.
After your macaroni and cheese has been made, get your mini muffin tin prepared. If you aren’t going to line it with bacon, you need to spray the muffin tin with pam or some other cooking spray. I used the butter flavored spray.
I purchased the thick cut bacon and cut it into 4 pieces (1/2 lengthwise then split those in half).
Line your muffin tin with the bacon by wrapping it around the inside.
Fill each bacon lined slot with the macaroni and cheese then put it in the oven, set to 375, and bake for 25 minutes. Pull the tray out of the oven and top the cooked macaroni with the shredded cheese and bake an additional 5 minutes, or until crispy and golden brown.
They come out easily from the pan and stay together nicely. These were a huge success if I do say so myself.