Ingredients
Cooking Instructions
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1
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Heat oven to 350°F.
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2
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Cook bacon in large skillet until crisp. Remove bacon to a paper towel to drain. When bacon is cool enough to handle, crumble and then set aside.
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3
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Place crackers in food processor. Cover and pulse to a fine crumb. Combine crumbs, 1 cup cheddar and melted butter in a bowl. Divide crumb mixture into 6 greased muffin cups; press into the bottoms and halfway up sides of each muffin cup.
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4
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Cook macaroni according to package directions until al dente; drain. Transfer to a large bowl; immediately fold in Rondelé Gourmet Spreadable Cheese, 1 cup cheddar and softened butter to coat.
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5
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Whisk eggs, milk, sour cream and salt in another bowl. Pour egg mixture over macaroni; toss to coat. Fold in reserved bacon and chives. Fill each muffin cup with 2-3 tablespoons of macaroni mixture. Sprinkle each with remaining cheddar and additional chives. Bake for 20-25 minutes or until lightly golden on top and thermometer reads 160°F. Let cool for at least 10 minutes. Gently loosen edges of muffins with a butter knife to remove from pan.
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Recipe Tip: Any brand of Wisconsin cheddar cheese can be used.
Cheesemonger Tip: Cheddar accounts for a large percentage of cheese made in the state, which makes Wisconsin the leader in U.S. cheddar cheese production.
Cooking Instructions
|
1
|
Heat oven to 350°F.
|
|
2
|
Cook bacon in large skillet until crisp. Remove bacon to a paper towel to drain. When bacon is cool enough to handle, crumble and then set aside.
|
|
3
|
Place crackers in food processor. Cover and pulse to a fine crumb. Combine crumbs, 1 cup cheddar and melted butter in a bowl. Divide crumb mixture into 6 greased muffin cups; press into the bottoms and halfway up sides of each muffin cup.
|
|
4
|
Cook macaroni according to package directions until al dente; drain. Transfer to a large bowl; immediately fold in Rondelé Gourmet Spreadable Cheese, 1 cup cheddar and softened butter to coat.
|
|
5
|
Whisk eggs, milk, sour cream and salt in another bowl. Pour egg mixture over macaroni; toss to coat. Fold in reserved bacon and chives. Fill each muffin cup with 2-3 tablespoons of macaroni mixture. Sprinkle each with remaining cheddar and additional chives. Bake for 20-25 minutes or until lightly golden on top and thermometer reads 160°F. Let cool for at least 10 minutes. Gently loosen edges of muffins with a butter knife to remove from pan.
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