Holy Family Academy

Angeles City
Junior High School Department
S.Y. 2016-2017
Bacon Mac and Cheese Bites 30 mins to make, serves 12

Ingredients needed:
12 slices precooked bacon
1 box uncooked elbow macaroni
cup milk (Cowhead)
3 tbsp butter (Dari Crme)
1 1/2 cup finely shredded/grated cheddar cheese
2 1/2 tablespoons all-purpose flour
1/2 cup breadcrumbs (optional)
Mozzarella cheese (optional)
cup all purpose cream
Salt and pepper to taste
Toasted Garlic Bread (optional)

Materials Needed:

Chopping board
Casserole

Skillet/ saute pan

Whisk

Sauce pan

Colander Bowl

Spoon and fork

Wooden spoon and Wok Turner

Measuring spoons and cups

Slotted spoon

Oven

Knives

Cooking spray oil

2 Muffin trays (1 medium; 1 large)

Strainer

Grater
Serving Tray/plate
Kitchen scissors
Dishwashing Liquid and scouring pad

Procedure:
1. Cook elbow macaroni according to package directions (for 8-12 mins).
Drain water.
2. In a saucepan, melt butter or margarine over medium heat. Add milk to
roux slowly, stirring constantly. Stir in enough flour to make a roux. Stir in
cheeses, salt and pepper to taste, and cook over low heat until cheese is
melted and the sauce is a little thick. Put macaroni in large casserole dish,
and pour sauce over macaroni. Stir well to coat. Set aside.
3. Line a greased muffin pan(line the bottom with cooking spray oil) with
slices of precooked bacon.
4. Spoon mac and cheese into mini muffin tins and top each with a small
pinch of remaining cheese and breadcrumbs (optional).
5. Bake at 400 degrees F/205 degrees C for 15 minutes or until golden
brown.
6. Top it with excess bacon. Serve and enjoy while warm.

Summary of Expenses
kilo Bacon Php
Elbow Macaroni - Php
Milk - Php
Butter - Php
Cheese Php
All purpose Flour Php

Tasking
Leader: David Pamintuan Head Cook
Members:
Bondoc, Alyssa Elaine
Lacsamana, Ezekiela
Puno, Eazel Dishwasher
Ticse, Lexandra Pearl Bake