Prep time: 15-20 minutes

Cook time: 25-30 minutes

Materials:

• 3 cups of short pasta
• 3-4 strips of bacon cut into small pieces
• 1 cup shredded extra sharp cheddar cheese
• 1 cup shredded Gouda cheese
• 1 cup whole milk
• 2 tbsp. unsalted butter
• 2 tbsp. flour
• 1 egg
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1/2 tbsp. marjoram
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp. Parmesan cheese
• 1/3 cup panko
• 1 tbsp. olive oil

Process:

1. Cook the pasta in salted water until al dente. Drain and set aside.
2. Cook the bacon in a small skillet (to how crispy you like it) and remove onto a clean paper towel lined plate. Set aside.
3. Preheat the oven 425 degrees F an line a muffin tin with some liners.
4. In a small mixing bowl add in the the parmesan cheese, panko and olive oil. Mix well to combine and set aside.
5. In a medium sized sauce pan add in the unsalted butter. Keeping the heat on medium/ high let the butter melt.
6. Once melted add in the flour and mix for about 60 seconds.
7. Add in the whole milk and cook stirring constantly until thickened (about 2-3 minutes).
8. Shut the heat off and add in both types of cheeses. Mix until melted.
9. Taking a tbsp. of the cheese mixture add it into a bowl with the egg. Mix well to incorporate. This will ensure that when you add the egg into the cheese it will not scramble
10. Pour the egg into the cheese. Mix well to combine.
11. Season with garlic powder, onion powder, marjoram, oregano, salt and pepper. Mix well.
12. Pour the cheese over the pasta and mix well to combine.
13. Scoop the mac and cheese mixture into the muffin tins dividing evenly between all 12 liners.
14. Top with about tbsp. of the panko and parmesan mixture and then a few pieces of bacon.
15. Bake for 15-18 minutes or until top and edges are golden and crispy.
16. Remove, plate and ENJOY!