Saturday, February 7, 2015


adapted from  :  Entertaining with Beth; thanks...
tried by   :   zaralovebaking, (delicious & supper yummy - a keeper)...

Ingredients :

  15  gm   butter for greasing mini muffin tins  (1 tbsp)
140  gm   tiny elbow macaroni  (1 cup)
  45  gm   butter  (3 tbsp)
  15  gm   all-purpose flour  (2 tbsp)
240  ml   milk  (1 cup)
 1/4  tsp  cayenne pepper 
    1  tsp  salt
    1  minced garlic clove
Freshly cracked pepper
240  gm   sharp cheddar cheese  (1 cup)
    1  cup  cooked bacon, chopped  (120 gm) - I use cooked sausage
    1  egg
    2  egg  yolks
 1/3  cup  all-purpose flour  (40 gm)

Topping :

120  gm   mozarella cheese  (1/2 cup)
 1/4  cup  chives, chopped  (60 gm) - for garnish

Method :

1.  Preheat the oven to 375'F/190'C for 13-15 minutes.  Grease a mini muffin tin lightly with melted butter and set aside.

2.  Boil pasta according to package instructions.

3.  Prepare cheese sauce :  Melt 3 tablespoon butter, add 2 tablespoon flour and whisk and cook 1 minute then slowly whisk in milk, whisking all the while, until a smooth sauce will develop.  Add cayenne pepper, salt, minced garlic and freshly cracked pepper.  Then add cheddar cheese, whisk until smooth.  Remove from flame and allow to cool slightly.

4.  Drain pasta and transfer into a large bowl.  Add the cheese sauce and stir to combine.  Then add egg and egg yolks, 1/3 cup flour and cooked bacon.  Stir to combine.

5.  Using a mini ice cream scoop, portion out into prepared muffin tin and top with the chopped chives and the grated Mozarella cheese.

6.  Bake for 13 to 15 minutes or until golden brown and cheese has melted.  Allow to cool and enjoy.

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