Recipe 3: Let there be Bacon!

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by Cheryl Shaffer, Kitchen Store Specialist

Mac & Cheese Bacon Cups

1/2 # pasta – I used egg noodles, cooked until al dente
1 bunch of green onions, white and green, sliced thinly
3 heels of garlic, minced
1 jalapeño pepper, minced
2 sprigs fresh thyme, minced
2 cups heavy cream
4 oz cream cheese, softened
1 oz grated parmesan cheese
2 oz grated Romano cheese
2 teaspoons beef base
2# bacon, thick sliced
12 teaspoons Panko crumbs

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For Bacon Cups:
Invert a pop-over mold onto a metal cooling rack, placed over a cookie sheet with sides.
Spray with a little vegetable spray to help reduce sticking.
Cut two strips of bacon in half, and criss cross them over the popover mold. Cut another strip in
half, and wrap it around the top of the mold, then continue with a full strip to fully wrap around
the mold. Gently squeeze it with your hand, to fit the mold and reduce any holes.
Continue to wrap each of the popover molds. You should have enough bacon to wrap 12
molds.
Bake in a 375 oven for 25-30 minutes, or until bacon is completely cooked. Cool. Carefully
remove cups from the molds. If they are not completely cooked on the interior, set them upright
on a cooling rack on a cookie sheet and bake for an additional 10-15 minutes, as needed. Cool.

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Cook the pasta in salted water, until al dente. Drain and set aside.
In a heavy sauce pan, melt the butter and sauté the onions, garlic, jalapeño pepper and thyme
until the white onions are translucent. Add the cream, cream cheese, and whisk until smooth
and bubbling. Add the beef base, Romano and Parmesan cheese, whisk until smooth. Add the
pasta and stir until well coated. Remove from heat.
Spoon the mac & cheese mixture into the bacon cups and dust with about 1 teaspoon of Panko
crumbs on each cup. Place cups on a baking sheet or in a casserole pan and bake at 350 until
the crumbs are golden.

Remove and enjoy!

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