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Bacon makes most savory dishes taste better, even things that are already delicious. When it comes to mac ‘n’ cheese, adding bacon takes it over the top. In this easy recipe, you cook chopped bacon until crisp, drain it, and sauté sliced mushrooms in some of the reserved fat. Make a classic béchamel-based macaroni and cheese, add the bacon and mushrooms, and bake in muffin tins. The individual portions are perfect for a brunch buffet, or to serve with Spicy Tomato Soup for supper.
STORE IT: Refrigerate the bites in an airtight container for up to 3 days, or seal them in a single layer in a zippered plastic bag and freeze for up to 3 months.