Chill Time
Mac and 3-Cheese Bites with Bacon Aioli
Wine Recommendation
Beringer Rye Barrel Red Blend
Ingredients
- 2 cups elbow macaroni
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups milk
- ½ (8-oz) block cream cheese, softened
- 2 cups shredded Cheddar cheese
- 1 cup shredded Parmesan cheese
- 2 large eggs, lightly beaten
- 1 cup mayonnaise
- 6 slices bacon, cooked and crumbled
- 2 green onions, minced
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp lemon zest
Instructions
- Cook pasta according to package directions; drain well.
- Meanwhile, melt butter in a large saucepan over medium heat; add flour, and cook, stirring constantly, 2 minutes. Gradually stir in milk; cook, stirring occasionally, until mixture is thickened and bubbly. Add cream cheese, stirring until melted.
- Remove from heat, and stir in shredded cheeses until melted. Slowly add beaten eggs until blended, stirring constantly. Stir in pasta; cover and chill at least 1 hour or up to 2 days.
- Preheat oven to 400°F. Spoon mac and cheese into 36 miniature muffin cups sprayed with baking spray with flour. Bake 15 to 20 minutes or until golden brown.
- Meanwhile, stir together mayonnaise, crumbled bacon, onions, mustard, garlic powder, and lemon zest. Dollop Bacon Aioli over mac and cheese bites. Serve warm or at room temperature.
Nutritional Information
| Main | Total | |
| Servings | 9 | |
| Calories |
533
|
533
|
| Fat (g) | 41 | 41 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 17 | 17 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 686 | 686 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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