Bacon Mac 'n' Cheese Bites
It is no exaggeration to say that these are life-changing. Bacon? Check. Cheese? Check. Crispy bits? Check. Gooey bits? Check. Genuine mouthfuls of heaven...
With Halloween and Bonfire Night over and done with, we are starting to think about the C word (Christmas) in our house and I'm always on the look out for new and exciting canapé ideas. These are easy to make, can be frozen ahead of time and taste like a dream come true...
Bacon Mac 'n' Cheese Bites
Makes 48
With Halloween and Bonfire Night over and done with, we are starting to think about the C word (Christmas) in our house and I'm always on the look out for new and exciting canapé ideas. These are easy to make, can be frozen ahead of time and taste like a dream come true...
Bacon Mac 'n' Cheese Bites
Makes 48
40g butter
40g plain flour
1 tsp English mustard
1 tsp Dijon mustard
400ml whole milk
1 bay leaf
75g Gruyère, grated
75g mature Cheddar, grated (plus a little extra)
175g macaroni
Sunflower oil, to grease
48 rashers streaky bacon, each cut in to 3 pieces
Preheat the oven to 220°C (200°C fan).
Melt the butter in a saucepan. Stir in the flour to make a paste and cook gently, stirring, for 5 minutes until toasty brown. Gradually stir in the milk, a little at a time, until smooth. Add the bay leaf and the two mustards. Cook over a medium heat for 5 minutes, stirring continuously, until smooth and thick. Remove from the heat, add the cheeses and plenty of black pepper. Check the seasoning and set aside.
Meanwhile, cook the macaroni in a large pan of boiling water for 7 minutes, until al dente. Drain well and add to the cheese sauce; mix to combine. Set aside.
Lightly grease two 24-hole mini muffin tins with oil. Line each hole with three pieces of streaky bacon – overlapping the pieces so that they cover the base and sides, then fill with the macaroni cheese mixture. Grate a little extra cheddar over the top of each one.
Bake on the top shelf of the pre-heated oven for 18-20 minutes until golden on top and the bacon is crisp.
TIP: At the end of step 4, cover with a double layer of clingfilm and freeze until solid for up to 2 months. Then, to bake from frozen: preheat the oven to 220°C (200°C fan). Remove the clingfilm and cook in the preheated oven for 20-25min, until piping hot through. Leave to cool in the tin for at least 15min before serving warm.
Lightly grease two 24-hole mini muffin tins with oil. Line each hole with three pieces of streaky bacon – overlapping the pieces so that they cover the base and sides, then fill with the macaroni cheese mixture. Grate a little extra cheddar over the top of each one.
Bake on the top shelf of the pre-heated oven for 18-20 minutes until golden on top and the bacon is crisp.
TIP: At the end of step 4, cover with a double layer of clingfilm and freeze until solid for up to 2 months. Then, to bake from frozen: preheat the oven to 220°C (200°C fan). Remove the clingfilm and cook in the preheated oven for 20-25min, until piping hot through. Leave to cool in the tin for at least 15min before serving warm.
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