Divide the macaroni mixture evenly among the prepared muffin cups. The macaroni and cheese can be made, cooled and kept in the fridge for up to 3 days before cutting, coating and air frying. Set oven rack about 6 inches from the heat source and preheat the oven on the low broil setting. This recipe assumes you ate about 5 cups of the casserole and pressed the still-warm leftovers into an 8 square pan before chilling overnight.
Add macaroni and American cheese stir until cheese is mostly melted, about 2 minutes. 2 cups grated yellow cheddar cheese, divided. WATER, BLEACHED WHEAT FLOUR, ENRICHED MACARONI (WATER, ENRICHED DURUM SEMOLINA ), SHARP CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), SOYBEAN OIL, 2% OR LESS OF ANNATTO EXTRACT (COLOR), BUTTER (CREAM, SALT), BUTTERMILK, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), CORN SYRUP SOLIDS, CREAM CHEESE (MILK, CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), DEXTROSE, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, EGGS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED FOOD STARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), METHYLCELLULOSE, NATURAL FLAVORS, SKIM MILK, PALM OIL, PAPRIKA EXTRACT (COLOR), PASTEURIZED PROCESSED CHEESE SPREAD (CULTURED MILK, WATER, WHEY, SODIUM PHOSPHATES, CREAM, SALT, NATURAL BUTTER FLAVOR, GUAR GUM, SORBIC ACID, VEGETABLE COLOR, ENZYMES), RICOTTA CHEESE (WHEY, MILKFAT, LACTIC ACID, SALT), SALT, SODIUM ALGINATE, SODIUM CITRATE, SODIUM TRIPOLYPHOSPHATE, WHEAT FLOUR, WHEY, YEAST, YEAST EXTRACT, YELLOW CORN FLOUR. Stir the macaroni into the cheese sauce, then gently fold in the bacon. Melt butter in a saucepan over medium-low heat. teaspoon cayenne pepper (optional) Salt and freshly ground black pepper.
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