Bacon Mac Lollipops

Name: Bacon Mac Lollipops (Standard)
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 pound Elbow Macaroni; 1/2 cup Butter; 1/2 cup All-Purpose Flour; 4 cups Milk; 4 cups Shredded Cheddar Cheese; 1/2 tsp Salt; 1/4 tsp Black Pepper; 8 slices Bacon; 24 Lollipop Sticks

⏱1h

👥24

🔥220 cal

Easy

🍽️American

Fun and flavorful bite-sized mac and cheese lollipops with crispy bacon. A crowd-pleasing appetizer or snack!

1 pound Elbow Macaroni

1/2 cup Butter

1/2 cup All-Purpose Flour

4 cups Milk

4 cups Shredded Cheddar Cheese

See all 9 ingredients ↓

(0 reviews)

⏱1h

👥24

🔥220 cal

Easy

🍽️American

Fun and flavorful bite-sized mac and cheese lollipops with crispy bacon. A crowd-pleasing appetizer or snack!

#appetizer #snack #mac and cheese #bacon #party food

Instructions

Cook the Elbow Macaroni according to package directions. Drain and set aside.
While macaroni is cooking, cook the Bacon until crispy. Crumble and set aside.
In a large saucepan, melt the Butter over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Shredded Cheddar Cheese, Salt, and Black Pepper until the cheese is melted and the sauce is smooth.
Add the cooked Macaroni to the cheese sauce and stir to combine. Stir in half of the crumbled Bacon.
Let the mac and cheese cool slightly. Roll into 1-inch balls.
Insert a Lollipop Stick into each ball.
Place the mac and cheese lollipops on a baking sheet lined with parchment paper and freeze for at least 30 minutes.
Dip the frozen lollipops in the remaining crumbled Bacon, pressing to adhere.
Serve immediately.

Ingredients

1 pound 454 g Elbow Macaroni
1/2 cup 113 g Butter
1/2 cup 60 g All-Purpose Flour
4 cups 946 mL Milk
4 cups 400 g Shredded Cheddar Cheese
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
8 slices 80 g Bacon
24 24 Lollipop Sticks

Equipment

Large pot
Large saucepan
Whisk
Baking sheet
Parchment paper
Mixing bowls

Instructions

Cook the Elbow Macaroni according to package directions. Drain and set aside.
While macaroni is cooking, cook the Bacon until crispy. Crumble and set aside.
In a large saucepan, melt the Butter over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Shredded Cheddar Cheese, Salt, and Black Pepper until the cheese is melted and the sauce is smooth.
Add the cooked Macaroni to the cheese sauce and stir to combine. Stir in half of the crumbled Bacon.
Let the mac and cheese cool slightly. Roll into 1-inch balls.
Insert a Lollipop Stick into each ball.
Place the mac and cheese lollipops on a baking sheet lined with parchment paper and freeze for at least 30 minutes.
Dip the frozen lollipops in the remaining crumbled Bacon, pressing to adhere.
Serve immediately.

Nutrition per serving

Calories 220

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Bacon Mac Lollipops

Bacon Mac Lollipops

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