These are a huge hit at Thanksgiving! Mini mac and cheese potpies with jalapeno and bacon.. yum. This is a recipe for homemade mac and cheese too.

Things you will need:

1 cup ( I used a little more) elbow pasta
3 cups milk
1 cup shredded cheddar ( I added a few cubed sharp cheddar to this)
1 cup mozzarella
salt
pepper
bacon
1 jalapeno ( optional)
1 egg ( you will just be using the egg white)
2 tbsp butter
dash of cayenne
pie crust
muffin tin
wax paper

Start by pouring two cups milk into your saucepan and add pasta, bring to a boil stirring constantly. When it starts getting about half evaporated pour the other cup of milk in. Keep boiling for a few minutes until pasta is cooked but still firm.

Now add the cheese and stir and stir until it is blended. You can take the mac and cheese off the burner or turn to low but don't let it get too cold. Start chopping Jalapenos and browning the bacon ( I used real bacon bites then just added butter in a skillet and heated them up). Once the bacon and jalapenos are ready add them to the mac and cheese.

Lay down the wax paper roll out the pasty and use the bottom of a circle glass to cut out the top and bottom pieces for the pot pies.

Now you will use your egg white, put one circle at bottom of tin, fill with mac and cheese mix and then put another circle on top of that, brush it with egg white and press it down a bit, make sure holes are punched in top to prevent bubbling. You can add fork etch marks like I did like the pot pies you buy frozen. Bake at 400F for 15-20 minutes or until the tops are golden brown.

CHarene Herrera TSM