Bacon Mac and Cheese Muffins | D'Orsogna
Heating the oven to 220°C, cook al dente pasta then layer it with a savory bacon-breadcrumb topping and creamy white sauce for a delicious pasta bake.
Ingredients
- 200 g Dried macaroni pasta
- 180 g D'Orsogna Shortcut Bacon, roughly chopped
- 1 ¼ ml Milk
- 12 Cherry bocconcini
- 1 ½ tbsp Plain flour
- 80 g Shredded cheese
- 25 g Butter, chopped
- 1 tsp Dijon mustard
- 2 Eggs, lightly whisked
- 1 tbsp Olive oil
- Pepper to taste
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