1 tbsp (15 g) butter for greasing tins
1 cup (140 g) tiny elbow macaroni
3 tbsp (45 g) butter
2 tbsp (15 g) flour
1 cup (240 ml) milk
1/4 tsp (1.25 ml) cayenne pepper
1 tsp (5 ml) salt
1 minced garlic clove
freshly cracked pepper
1 cup (240 ml) sharp cheddar cheese + ½ cup (120 ml) mozzarella for topping
1/2 cup (120 ml) cooked bacon, chopped
2 egg yolks
1/3 cup (40 g) flour
¼ cup (60 ml) chives
Preheat oven to 375F (190C).
Grease a mini muffin tin lightly with melted butter and set aside.
Boil pasta according to package instructions.
Cook bacon in skillet or in microwave. To microwave line a plate with paper towel, place bacon on top, and then place more paper towel on top. Microwave on high for 6 mins until browned and crispy. Allow to cool on towel, and chop into a rough chop.
Then in a large skillet prepare the cheese sauce, melt 3 tbsp butter, add flour and whisk and cook for 1 minute then slowly whisk in milk, whisking all the while, a smooth sauce will develop. Add cayenne, salt, garlic and pepper.
Then add cheddar cheese, and whisk until smooth. Remove from flame and allow to cool slightly.
Drain pasta and transfer it into a large bowl. Add cheese sauce and stir to combine. Then add egg and egg yolks, flour, and bacon. Stir to combine.
Using a mini ice cream scoop portion out into muffin tin, and top with the mozzarella cheese.
Bake for 13-15 mins until golden brown and cheese has melted. Allow to cool to set up and become stable.
Place on platter and top with freshly snipped chives. Serve with champagne! Enjoy!