Ingredients
Scale
16oz uncooked shell pasta
2 tablespoons butter
2 tablespoons flour
1.5 cups milk
2 cups grated gouda
1 cup grated gruyere
1 cup grated cheddar
1/4 tsp cayenne
1 tsp black pepper
1 tbsp dijon mustard
1 cup cooked chopped bacon
1/2 cup breadcrumbs
spray oil
Instructions
- Preheat oven to 375 degrees F.
- Boil pasta in salted water until just al dente, then drain. It will continue to cook in the oven, so ensure it’s not overboiled at this stage.
- Using the same pot, melt butter, then whisk in flour to create a roux. Cook 2-4 minutes, stirring regularly. Add the milk, whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens slightly. Stir in pepper, cayenne, mustard and cooked pasta.
- Spray a 12 cup muffin pan lightly with oil, and sprinkle breadcrumbs at the bottom of each cup. Spoon the mac n cheese mixture into the cup to fill, then top each with the cooked bacon pieces.
- Bake for 30-35 minutes until golden. Allow to cool slightly before serving.