Bacon mac and cheese bites



  • Prep. 30 min /

  • Cook time 45-50 min /

  • 36 bites

Bacon tranché 250g
Bacon tranché 250g


  • 250g (2 cups) macaroni, raw
  • 10 slices of bacon F. Ménard
  • 1/8 cup butter
  • 1/8 cup flour
  • 1 ½ cup hot milk
  • 125g of Velveeta
  • 1 ½ cups grated cheddar cheese
  • ¼ cup parmesan, grated
  • ¼ tsp. ground nutmeg
  • Salt and pepper
  • 1 cup panko breadcrumbs
  • ½ cup romano, finely grated
  • ½ cup flour
  • 2 eggs, whipped
  • Salt and pepper


  • In a cauldron filled with water, cook the macaroni as indicated on the manufacturer’s box. Drain and set aside.
  • In a skillet, cook the 10 bacon slices. Reserve.
  • In a skillet, melt the butter.
  • Whisk in the flour until the mixture forms a roux.
  • Add the mild and whisk well.
  • Simmer, stirring regularly, until the preparation has thickened.
  • Add the Velveeta, cheddard and parseman. Stir until everything is well melted.
  • Add the macaroni and nutmeg. Salt and pepper.
  • Place the mac and cheese on a large baking sheet lined with parchment paper. Let stand in the regrigerator 3-4 hours.
  • Preheat your oven to 425F.
  • When the preparation is well frozen and cold, roll balls 1 inch thick.
  • In a bowl, combine the panko breadcrumbs and the romano. Add a little bit of salt.
  • Roll the balls in the flour, then the egg and finish with the panko breadcrumbs. If the dumpling comes apart, squeeze the ball and roll it again in the panko. Repeat for all the balls.
  • Bake for 15 to 20 minutes or until the mac and cheese balls are golden brown.

Serve as an appetizer. Be careful, it’s hot!