Mac and Cheese Cups with Buttery Bacon Crumble Recipe
Heartwarming and drool-worthy individual cups of comfort, brimming with old-fashioned cheddar and Swiss mac ’n’ cheese. Topped with crumbly bacon, buttery crackers and Parmesan cheese, each cup is rich and delicious!
Bite Me Bit
“Once we hit forty, women have about four taste buds left:
one for vodka, one for wine, one for cheese, and one for chocolate.”
1 lb macaroni pasta
30 Ritz crackers (butter crackers)
5 bacon slices, cooked
1/2 cup freshly grated Parmesan cheese
1/4 cup butter
1/4 cup flour
2 ½ cups whole milk, warmed
2 cups grated sharp cheddar cheese
2 cups grated mild cheddar cheese
2 cups grated Swiss cheese
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Pinch cayenne pepper
1) Preheat oven to 350°F. Coat 18 (3- × 2-inch-deep) individual ramekins (or one 13- × 9-inch baking dish) with nonstick cooking spray. In a large pot of lightly salted water, cook pasta until just tender. Drain well and set aside.
2) For the topping, in a medium bowl, coarsely crumble crackers and bacon together/ Mix in Parmesan cheese and toss to combine/ Set aside.
3) In a large saucepan, melt butter over medium-low heat. Remove from heat and whisk in flour until smooth. Return to heat and whisk constantly for 2 minutes. Pour in the milk, whisking constantly for 5 minutes, until mixture has thickened and coats the back of a spoon. Remove from heat and stir in the sharp cheddar, mild cheddar, Swiss cheese, salt, pepper and cayenne. Return to heat and stir just until cheese melts. Remove from heat and add cooked pasta and stir to combine. Transfer to prepared baking dishes and top with bacon and cracker crumble. Bake for 15 minutes (20 minutes for 13- × 9-inch baking dish) until golden on top and heated through.
*18 individual servings