It's mac and cheese that you can eat with your hands! Serve this tasty appetizer the next time you're hosting.


  • 1 cup dry mini penne pasta
  • 1 Tbsp. butter
  • 8 slices bacon, cooked and crumbled
  • 3 Tbsp. bourbon
  • ½ cup Italian breadcrumbs
  • 2 Tbsp. brown sugar
  • ¾ cup chicken stock
  • 1 Tbsp. flour
  • ½ cup shredded Fontina cheese
  • 1 cup shredded Gruyere cheese
  • ⅓ cup milk
  • 2 Tbsp. grated Parmesan cheese
  • salt and pepper to taste


Remove upper grill plate to expose broiler.

Attach lower griddle plate. Preheat Grill & Broil on LOW Broil.

Bring large pot of salted water to boil and cook mini penne according to package instructions.

Meanwhile, in medium saucepan, melt butter over medium-high heat. Whisk in flour and cook for about 30 seconds.

Slowly whisk in chicken stock until bubbly. Add milk and bring to simmer.

Remove mixture from heat and stir in Gruyere, Fontina and Parmesan until melted.

In small saucepan, heat bourbon and brown sugar over medium-high heat until sugar is melted, about 30 seconds.

Add in crumbled bacon and continue to cook another 2-3 minutes.

Drain mini penne and place back in pot. Mix in cheese sauce, breadcrumbs and candied bacon. Season with salt and pepper.

Spoon mixture into muffin pan and place in preheated griddle plate.

Cook on LOW Broil for 18-20 minutes, or until pasta is toasted on top.

Tip: Serve as a fun appetizer at your next party.


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