Anaheim Chile-Bacon Mac and Cheese Bites
naheim Chile and Bacon Mac & Cheese Bites. They’re similar to the Macaroni and Cheese Bites I’ve made before that I top with tomato jam, only here I’ve added bacon and Anaheim chiles to the mac and cheese to give it a little extra game day flavor. Major noms.
Ingredients
- 4 strips bacon chopped
- 2 Anaheim chiles seeded and diced
- 1 clove garlic minced
- 1 cup whole wheat elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup milk
- 1 1/2 cups cheddar cheese
- Small pinch of cayenne pepper
- 1/4 teaspoon salt
- Pace® Picante Sauce and fresh cilantro leaves for garnish
Instructions
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Heat a medium sized skillet over medium-high heat. Add bacon and cook for about 5-6 minutes or until bacon is fully cooked. Remove bacon from skillet and drain on paper towels. Reduce heat to medium and add Anaheim chiles and garlic to the same skillet. Continue to cook until chiles have softened, about 3 minutes. Remove from heat.
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Cook macaroni until al dente in a pot of boiling salted water, then drain and set aside.
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In a large saucepan, melt the remaining butter. Whisk in the flour over moderate heat for 2 minutes. Add the milk gradually and cook, whisking often, until thickened, about 5 minutes. Add the cheddar, cayenne and salt and whisk until cheese has melted. Fold in the macaroni and reserved bacon and chiles. Transfer to a bowl, cover and refrigerate for about 2 hours until completely chilled.
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Coat two 12 cup mini-muffin tins with non-stick spray. Heat oven to 375 degrees. Spoon 1 heaping tablespoon of the macaroni into each prepared muffin cup, packing them gently.
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Bake in the upper and middle thirds of the oven for about 15-20 minutes, until golden and sizzling. Let cool slightly.
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Using a small spoon or butter knife, carefully loosen the mini macs. Top each with a small dollop of Pace® Picante sauce and a cilantro leaf, transfer to a platter and serve.