Easy
40 min
Ingredients
- 2 Cups Elbow Macaroni
- 4 Tablespoons Butter
- 4 Tablespoons All-Purpose Flour
- 2 1/2 Cups CARNATION® Full Cream Evaporated Milk
- 1/4 Cup Escallion thinly sliced
- 2 Cups Cheese Blend shredded
- 1 Cup Cooked Bacon chopped
Instructions
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1. Preheat the oven to 425°F (220°C). Prepare standard 3.5oz muffin tin pan with paper liners or non-stick spray.
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2. Begin by cooking the elbow macaroni in a pot of salted boiling water for 8 minutes, until tender. Drain and set aside until ready for use.
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3. Meanwhile, melt the butter in a saucepot over medium heat before whisking in the flour. Stir consistently and allow it to cook for 3 minutes.
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4. Gradually whisk in the Evaporated Milk, allow the mixture to come to a boil and thicken, stirring occasionally to prevent sticking. Remove from the heat before stirring in the scallions and cheese blend.
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5. In a mixing bowl combine cooked macaroni, bacon, and cheese mixture. Spoon mixture into the prepared muffin pan sprinkle remaining cheese on top and bake for 15 minutes until golden brown.
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6. Remove from the oven and serve with your favourite barbecued meat.