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1
Preheat the oven to 375 degrees F (190 degrees C).
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2
Generously spray a 12-cup muffin pan with cooking spray.
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3
In a frying pan over medium heat, cook the bacon, stirring occasionally, until crisp.
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4
Using a slotted spoon, transfer it to paper towels to drain.
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5
Discard all but 1 tablespoon of the fat in the pan and add the mushrooms.
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6
Cook, stirring, until tender.
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7
Set aside.
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8
Bring a large saucepan filled with water to a boil over high heat.
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9
Add the salt and pasta, reduce the heat to medium, and cook until al dente, about 7 minutes or according to the package directions.
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10
Drain the pasta and set aside.
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11
In the same saucepan over medium heat, melt the butter.
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12
Add the flour and whisk until smooth.
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13
Slowly add the milk while whisking constantly, until smooth.
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14
Continuing to whisk, slowly add the cheeses until smooth.
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15
Add the reserved macaroni, bacon, and mushrooms to the cheese sauce and stir to combine.
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16
Stir in the egg and mix well.
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17
Spoon the pasta mixture into the prepared muffin wells, dividing it evenly and filling the wells.
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18
Bake the bites until theyre crisp and browned around the edges and bubbling, about 10 minutes.
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19
Allow them to cool in the pan for about 10 minutes before removing (use a small knife to help dislodge them if necessary).
