Crispy Mac and Cheese Muffins

taste.com.au

Catherine Batty

200g dried macaroni pasta

4 whole cloves

1 large French shallot, peeled

310ml (1 ¼ cups) milk

1 dried bay leaf

6 black peppercorns

1 tbsp olive oil

180g smoky bacon, coarsely chopped

25g butter, chopped

1 ½ tbsp plain flour

40g (½ cup) coarsely grated vintage cheddar

40g (½ cup) coarsely grated gruyère

1 tsp Dijon mustard

2 eggs, lightly whisked

12 bambini bocconcini

Baby parsley or basil leaves, to serve

Bacon crumb topping

½ rindless bacon rasher, finely chopped

15g butter

40g (½ cup) fresh sourdough breadcrumbs

1 tsp fresh thyme leaves

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