Ingredients
For the Mac and Cheese
Elbow macaroni 🍝: 1 cup
Butter 🧈: 2 tbsp
All-purpose flour 🍞: 2 tbsp
Milk 🥛: 1 cup
Cheddar cheese 🧀: 1 cup, shredded
Monterey Jack cheese 🧀: 1/2 cup, shredded
Cream cheese 🧀: 2 oz
Jalapeños 🌶️: 2, finely chopped
Salt and black pepper 🧂: To taste
For the Assembly
Bacon strips 🥓: 12, thinly sliced
Breadcrumbs 🍞: 1/2 cup (optional for extra crunch)
Step-by-Step Instructions
1️⃣ Prepare the Mac and Cheese
Cook macaroni 🍝 according to package instructions. Drain and set aside.
In a saucepan, melt butter 🧈 over medium heat. Whisk in flour 🍞 and cook for 1-2 minutes.
Gradually add milk 🥛, whisking until smooth and thickened.
Stir in cheddar 🧀, Monterey Jack 🧀, cream cheese 🧀, and chopped jalapeños 🌶️. Mix until the cheese is melted and the sauce is creamy. Season with salt and pepper 🧂.
Fold in the cooked macaroni and refrigerate until firm, about 1 hour.
2️⃣ Shape the Bites
Preheat your oven to 375°F (190°C).
Using your hands, form the mac and cheese mixture into golf ball-sized bites.
3️⃣ Wrap with Bacon
Wrap each mac and cheese ball with a strip of bacon 🥓, securing it with a toothpick if needed.
For extra crunch, roll the bites in breadcrumbs 🍞 before baking.
4️⃣ Bake the Bites
Place the bacon-wrapped bites on a wire rack over a baking sheet.
Bake for 20-25 minutes, or until the bacon is crispy and golden brown.
5️⃣ Serve
Serve hot with ranch dressing, spicy mayo, or extra cheese sauce for dipping.
Pro Tip:
Add a dash of smoked paprika 🌶️ or hot sauce to the cheese sauce for an extra layer of flavor.
