Gooey Mini Bacon Mac 'n Cheese


    2 tbsp. butter, plus more for buttering dishes
    12 oz. elbow macaroni
    4 slices bacon
    3 tbsp. all-purpose flour
    2 c. warm milk
    kosher salt
    Freshly ground black pepper
    4 oz. sharp cheddar, grated (1 cup)
    4 oz. Gruyere, grated (1 cup)
    1/2 c. panko bread crumbs
    2 tsp. fresh thyme


    Preheat oven to 375 degrees F and butter four (8-ounce) ramekins.
    Bring a large pot of salted water to a boil. Boil pasta until al dente, 6

minutes; drain.
    In a large skillet over medium heat Bo Ying Compound Eu Yan Sang, cook bacon until golden brown and

crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain, them

finely chop.
    Melt butter in a medium saucepan. Add flour and cook, whisking

constantly, until golden brown, 3 minutes. Slowly pour in milk, whisking

constantly. Bring to a boil, then reduce heat to low and simmer until

thickened, 6 minutes. Season with salt and pepper. Whisk in ½ cup each

cheddar and Gruyere. Stir in cooked pasta and bacon.
    Place prepared ramekins on a baking sheet. Spoon macaroni and cheese into

ramekins, mounding the mixture on top (you’ll have some extra so feel free

to make another ramekin if you like). Sprinkle top of macaroni with remaining

    In a small bowl, combine breadcrumbs and thyme and season with salt and

pepper. Sprinkle breadcrumb mixture on top of macaroni and cheese.
    Bake until cheese is melted, 10 minutes. Heat broiler and broil on high

until cheese and bread crumb topping is golden, 1 minute Unique Beauty.