bacon shrimp mac and cheese (bites)

MonicaKeleher avatar
By Monica Keleher
from Methuen, MA

With the upcoming Holidays approaching I decided I would try some new appetizers.We have our family favorites, but I wanted to try a few new things. My boys love mac and cheese (who doesn’t?) they are young foodies & really expect more than the blue box -- as delish as it is on occasion. So I stepped it up. Everything, & I hope you agree, is better with bacon. We are lucky to live where we can inexpensively get shrimp so hmm. How can I make these into a bite size appetizer? It is phenomenal on its own but not really party friendly.These tiny bite sized balls are just the tasty fit for a party

serves 4-6
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For bacon shrimp mac and cheese (bites)

  • 1/2 pkg
    pepper bacon
  • 1 lg
  • 1
    garlic clove
  • splash of dry sherry
  • flour
  • milk
  • 1/2 and 1/2
  • bay leaf
  • dried ground mustard
  • paprika
  • chipotle powder
  • shrimp
  • montreal steak seasoning
  • olive oil
  • unsalted butter
  • nutmeg
  • breadcrumbs
  • cornmeal
  • fontina cheese
  • cheddar cheese
  • parmesan cheese
  • small pasta (i used canneroni)
  • salt pepper to taste
  • parsley

How To Make bacon shrimp mac and cheese (bites)

  • 1
    I begin the recipe by browning the bacon lardons in a large sauce pan. Remove with a slotted spoon and place on a papertowel. Add the shallots and cook until just softened, add some butter and flour and cook until lightly brown, you are making a simple béchamel sauce. Add the milk and ½ and ½, stir until the mixture begins to bubble slightly and thicken, reduce heat and continue to cook add a few pinches of ground mustard, a dash of paprika, toss in a bay leaf or two and a bit of chipotle powder, salt and pepper and taste. Add a dash or pinch more until you say YUMMO….but wait we still have to add the cheese and then a touch of nutmeg. Taste adjust seasoning. Toss in the chopped parsley (optional)
  • 2
    Now for the Shrimp I season with montreal seasoning, and olive oil and saute or grill until just pink. Cool and chop
  • 3
    Pour the béchamel sauce over the cooked pasta add the shrimp and the bacon. Let cool and form into balls. Set up a breading station. Flour one bowl, I mix the egg in one bowl and then mix the breadcrumbs and the corn meal in another. In a deep fryer or in a deep saute pan add the canola oil and heat. You will know it ready when you toss in a bit of bread crumbs and they don’t sink. Put the pasta balls in flour, then egg then bread crumb mixture and place carefully in the hot oil, cook until golden brown. Be very gentle removing them they fall apart easily when they are piping hot. They really are little nuggets of yumminess! Perfect with or without a dipping sauce. I reserved some of the béchamel but it really didn’t need it. Hope you love them…