For someone trying to eat low-sodium, I talk a lot about bacon.
This time around, it’s because we threw a wedding shower for a guy I work with and decided on the over-arcing theme of bacon.
I decided to make these tasty (and fattening, oh so fattening) finger foods a couple of times – once as a practice run and the second time for real. Photos are from both rounds.
1. 1 package bacon
2. 1 package pre-made/refrigerated mac & cheese. (I would highly recommend using homemade or creamy store-bought mac & cheese; the tiny noodles in Kraft mac & cheese seem like they would dry out very quickly.
4. Baking sheet (with edges and, I recommend, tin foil)
5. Cooling rack (metal so you can put it in the oven, keeps the bacon bites from stewing in their own fatty juices.)
Separate pieces of bacon out from one another.
Slice each piece in two
Lay crosswise on the plate.
(So, you’d cut each pictured strip of bacon in half, and lay them in “x”‘s.)
Plop some mac & cheese into the center of the two pieces. Not too much. You really don’t need much. Maybe a teaspoon.
Fold the four ends of bacon up around the mac & cheese, and spear them through with toothpicks. I was able to get it down to two toothpicks in best-case scenarios, but if you have to use more don’t worry about it. This is just to hold the parcel together till the bacon cooks into its shape.
Repeat until you have used up all the bacon and mac & cheese.
Put in oven (follow directions on bacon package for heat setting). It will probably take between 20-30 minutes to cook, but go by sight, because my oven isn’t very good.
Let cool for a little while once it’s out of the oven.
For more about delicious things I make from pigs:
- Butchery Lesson, Part III: Makin’ The Bacon
- Butchery Lesson, Part II: Start Spreading the News
- Butchery Lesson, Part I: I’ve Got A Bad Feeling About This
- Low-Sodium Pernil recipe