Individual Creamy Macaroni and Cheese Bites

Name: Individual Creamy Macaroni and Cheese Bites
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 ounces cavatappi pasta; 1 tablespoon butter; 1 cup heavy cream; 1/4 cup sour cream; 3 large eggs; 2 cups gratef sharp cheddar cheese; 2 cups grated munster cheese; 1/2 cup grated romano cheese; to taste salt and pepper; 1/2 teaspoon sriracha seasoning salt; 4 slices pf bacon, cooked crisp and chopped; 1 green onion, chopped

fenway @Fenway

Creamy quiche like individual macaroni and cheese, accented with crispy bacon. These little indivdual loafs make a great side dish or a nice lunch with a salad. They freeze great , just defrost and microwave to warm.

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Ingredients

30 mins

8 servings

8 ouncescavatappi pasta
1 tablespoonbutter
1 cupheavy cream
1/4 cupsour cream
3large eggs
2 cupsgratef sharp cheddar cheese
2 cupsgrated munster cheese
1/2 cupgrated romano cheese
to tastesalt and pepper
1/2 teaspoonsriracha seasoning salt
4 slicespf bacon, cooked crisp and chopped
1green onion, chopped

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Steps

30 mins

1

Preheat oven to 350. Spray individual loaf pans well with non stick spray. Muffin tins can be used as well, decrease the cooking time if you use them by a few minutes
2

Cook pasta as directed on box. Drain and add to bowl with butter, toss to coat
3
4

Whisk in a bowl, cream, eggs, sour crram,siracha, salt, pepper and green onion until smooth
5

Add pasta and coat
6

Add cheddar an munster cheese and combine
7

Press into prepared loaf pans
8

Add romano evenly to tops with the chopped bacon
9

Place loaf pan on foil lined baking sheet and bake about 20 to 25 minutes until just set
10

Let sit about 15 minutes to firm up before running a thin knife around edged of each loaf and lifting put with a small spatula
11

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Cooksnaps

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fenway @Fenway

on October 15, 2016 00:36

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.