My go-to contribution at potlucks and holiday get togethers is macaroni and cheese. It’s one of my favorite things to cook because its easy, but takes a bit of love to make. So when I was invited to Dixya’s blogger potluck, I knew I was going to bring mac and cheese but I wanted to make it blogger friendly.
I recently went to Slow Bone in Dallas and loved that they put peppers in their mac and cheese so I recreated that. To make it even more blogger friendly, I threw the mac and cheese in some homemade bacon cups that really elevated the dish! It was SO good, and a hit at the party. There were literally NO leftovers so I figured it was good enough to share with you guys.
PRO TIP: While this recipe isn’t healthy (like at all) you can make it gluten free if you’d like! I did mine with gluten free pasta and gluten free flour. Just make sure you have some extra milk on standby if you do that because a lot of gluten free flour has xantham gum already in it (which makes your sauce thicker, quicker).
When making bacon cups use thick cut bacon and make sure everything is layered, not side by side. This way there are no holes when it shrinks up from cooking!
First, you’ll put two half-pieces of bacon on top of the muffin cup. Then, you’ll use a full piece of bacon to wrap around the cup! That’s all there is to it. If you’d like, you can grease the pan to keep the bacon from sticking. I didn’t have any issues taking the bacon off the pan even when it did stick, though!
- 1 box rotini, cooked al dente
- 2 packs thick cut bacon
- 1/4 cup diced green peppers, sauteed
- 1/4 cup diced red peppers, sauteed
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Cut 1 pack of bacon in half. Layer the halves over the bottom of muffin pan cups. Wrap full slices of bacon around the cups. Secure with toothpick if necessary. Bake for 30 minutes (or until bacon is fully cooked).
- Melt butter in the same pot you cooked the pasta in.
- Add flour slowly and mix with a whisk over medium heat until it gets darker.
- Slowly add the milk and whisk constantly for about 5 minutes until it starts to bubble.
- Add in the sautéed green peppers and red peppers.
- Remove the pot from the eye and whisk in the cheese. Add salt and pepper to taste.
- After the cheese is melted, add in the pasta and mix it together.
- Fill bacon cups with the macaroni and cheese mixture and enjoy!
- Optional: top with peppers and broil until darkened on top.
Like the recipe? Share it on Facebook with your friends! They’ll thank you for doing it – I’m sure!
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