This is a great afternoon snack that’s easy to reheat when the kids come storming home from school. Feel free to mix and match with whatever kind of cheese your family prefers, and swap bacon for sundried tomato bits if you’re avoiding meat.
Yield: 48 pieces
Bring 6 quarts of water to a boil. Season with salt. When it returns to a rolling boil, add pasta. Cook until very al dente, about 4–5 minutes. Drain and put in a large bowl. Add 1 cup cheddar and Gruyere. Mix well. Season with salt and pepper.
This is a great afternoon snack that’s easy to reheat when the kids come storming home from school. Feel free to mix and match with whatever kind of cheese your family prefers, and swap bacon for sundried tomato bits if you’re avoiding meat.
Yield: 48 pieces
Bring 6 quarts of water to a boil. Season with salt. When it returns to a rolling boil, add pasta. Cook until very al dente, about 4–5 minutes. Drain and put in a large bowl. Add 1 cup cheddar and Gruyere. Mix well. Season with salt and pepper.
Add 1 tablespoon butter to pot on medium heat. When foam has subsided, add flour. Whisk constantly until mixture is a light golden brown. In a separate pan, bring milk to a simmer. Add warm milk to butter mixture and whisk constantly, until mixture has thickened. Add mixture to pasta and stir well.
Melt 2 tablespoons butter and add to a small bowl with breadcrumbs. Mix well.
Preheat oven to 375˚F. Line 2 (24-cup) mini muffin pans with baking cups. Fill cups with pasta mixture. Top with remaining 1/4-cup cheddar, breadcrumb mixture, and bacon. Bake until a golden crust has formed, about 15 minutes.
