Lunch: Gooey Mini Bacon Mac 'n Cheese

Recipe by Anna Watson Carl Single servings of cheddar-Gruyere mac 'n cheese? Coming right up.

Ingredients

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

Instructions

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, 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 1/2 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 cheese.
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.