1cupshredded sharp white cheddar cheese+ 3 tablespoons for topping
1cupshredded mild yellow cheddar cheese
1tablespoonminced chives
6ouncesapplewood smoked baconcooked and crumbled
Salt and pepper
Chopped green onions
Instructions
Preheat oven to 350 degrees. Grease 4 8-ounce ramekins. Set aside.
Set a large pot of salted water to boil. Cook pasta according to package directions. Drain and set aside.
While pasta cooks, melt butter in a large saucepan over medium heat. Add the flour and whisk, cooking for 1 minute. Gradually pour in the milk, whisking constantly. Cook, still whisking, until thick and bubbly. Reduce heat to low.
In a bowl, whisk together the egg and the sour cream. Add in 1/4 cup of the hot milk mixture, whisking to combine. Add another 1/4 cup of the milk to the egg mixture, then pour the egg mixture back into the pot of the milk mixture. Whisk to combine, then add in the cheeses, chives, and half of the crumbled bacon. Mix to melt the cheese, then season with salt and pepper to taste.
Stir in the cooked macaroni. Divide into the prepared ramekins. Top with the reserved white cheddar and bacon. Place ramekins on a baking sheet and bake for 15-20 minutes, or until cheese is melted, bacon is crisp, and the whole thing is bubbly and delicious.