Ingredients

The following ingredients have 4 Servings
  • 48 Wonton Wrappers
  • 1 1/2 Tablespoons vegetable oil
  • 2 cups uncooked elbow macaroni
  • 1 Tablespoon unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature ((See Tip 1))
  • 1 cup (8 ounces) milk
  • 1 large egg, beaten
  • 1 teaspoon dry mustard
  • Salt
  • Freshly ground black pepper
  • 2 cups (8 ounces) shredded Cheddar cheese, (divided)
  • 1 cup (4 ounces) shredded Gruyère cheese ((See Tip 2))
  • 4 slices bacon (cooked, drained and crumbled)

Instruction

  • Preheat oven to 350° F.
  • Brush cups of mini-muffin pan with half of vegetable oil. Press wonton wrappers into mini-muffin pan cups. Brush with remaining vegetable oil. Bake for 6 minutes or until lightly brown. Set aside. (See Tip 3)
  • Cook macaroni in salted boiling water for 7 minutes. Drain in colander. Transfer to large mixing bowl.
  • While macaroni is still hot, add butter and cream cheese. Stir to melt butter and cream cheese and evenly coat macaroni.
  • Add milk and egg; stir to evenly coat macaroni.
  • Add dry mustard, 1/4 to 1/2 teaspoon of salt, and 1/8 teaspoon freshly ground black pepper; stir to combine.
  • Add 1 1/2 cups Cheddar cheese and Gruyère cheese; stir to combine.
  • Spoon macaroni mixture into wonton wrappers in mini-muffin pan. Top with reserved Cheddar cheese and crumbled bacon. (See Tip 4)
  • Bake in preheated 350° F oven for 12 to 15 minutes, or until wontons are golden brown, the tops are and bubbly and the macaroni is set.
  • Remove from oven; cool 5 minutes before removing from pan to wire rack to continue cooling.
  • May be served hot or warm, refrigerated and reheated, or frozen and reheated. (See Tip 5)
  • Yield: 48 Wonton Mac & Cheese Bites. (See Tip 6)