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Crispy mac and cheese muffins
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Prep Time:
70 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Make crispy mac and cheese muffins with extra crunch!
Ingredients:
  • 200g dried macaroni pasta
  • 4 whole cloves
  • 1 large French shallot, peeled
  • 310ml (1 1/4 cups) milk
  • 1 dried bay leaf
  • 6 black peppercorns
  • 18.20 gm olive oil
  • 180g smoky bacon, coarsely chopped
  • 25g butter, chopped
  • 30.00 ml plain flour
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • 40g (1/2 cup) coarsely grated gruyère
  • 5.90 gm Dijon mustard
  • 2 eggs, lightly whisked
  • 12 bambini bocconcini
  • Baby parsley or basil leaves, to serve
  • 1/2 rindless bacon rasher, finely chopped
  • 15g butter
  • 40g (1/2 cup) fresh sourdough breadcrumbs
  • 1 tsp fresh thyme leaves
Instructions:
  • Preheat your oven to 220C/200C fan forced. Boil pasta in salted water until al dente, then drain and return to the pan.
  • 1. To make the topping, heat a frying pan over medium-high heat. Cook bacon while stirring for 3-4 minutes until golden. Add butter and stir until melted. Toss in breadcrumbs and cook for another 3-4 minutes until light golden. Remove from heat and stir in thyme.
  • Grease twelve 125ml (1⁄2 cup) muffin pans with melted butter and lightly dust with flour, then chill in the freezer for 20 minutes. Insert the cloves into the shallot, then combine milk, bay leaf, pepper, and shallot in a saucepan. Heat until almost boiling, set aside for 10 minutes to infuse, strain into a jug, and discard solids.
  • Start by heating oil in a medium saucepan over medium-high heat, then add bacon and cook, stirring, until golden. Lower the heat to medium and stir in butter until melted. Add flour and cook for 1 minute until bubbly. Remove from heat and slowly whisk in strained milk until smooth. Return to medium heat, stirring for 2-3 minutes until mixture thickens and boils. Add cheddar, gruyère, and mustard to the white sauce, stirring until cheese melts. Season, then mix in the pasta until well combined. Finally, stir in the egg.
  • Spread half of the macaroni mixture in the pans, using the back of a spoon to press it down. Add a bocconcini ball to the center of each pan. Cover with the remaining macaroni mixture and sprinkle the bacon crumb mixture on top. Bake until golden brown, about 20 minutes. Let it cool in the pans for 20 minutes before serving.
  • Use a flat-bladed knife to gently loosen the edges of the muffins, then remove them. Sprinkle the herbs on top for extra flavor.

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