Canadian Bacon Mac and Cheese Cups

These Canadian Bacon Mac and Cheese Cups from our Southern Classic Mac & Cheese special issue will be a hit at your super-bowl party.

Canadian Bacon Mac and Cheese Cups
Yield: 18 cups
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  1. 2 tablespoons unsalted butter
  2. 2 tablespoons all-purpose flour
  3. 2 cups whole milk
  4. 1⁄2 teaspoon salt
  5. 1⁄2 teaspoon ground black pepper
  6. 1 1⁄2 cups shredded extra-sharp Cheddar cheese, divided
  7. 8 ounces elbow macaroni, cooked
  8. 18 thin slices Canadian bacon
  9. 2 tablespoons Japanese bread crumbs (panko)
  1. In a large saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute.
  2. Whisk in milk, salt, and pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
  3. Stir in 3⁄4 cup cheese until melted. Stir in cooked pasta. Let cool to room temperature.
  4. Preheat oven to 375°. Press Canadian bacon slices into bottom and up sides of 18 muffin cups. Spoon 3 to 4 tablespoons pasta mixture into each cup. Sprinkle with remaining 3⁄4 cup cheese and panko.
  5. Bake until bubbly and cheese melts, approximately 10 minutes. Let stand in pan 5 minutes before serving.
Taste of the South


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