Mac and Cheese Deviled Eggs

Mac and Cheese Deviled Eggs
Mac and cheese stuffed into a deviled egg with all the usual deviled egg flavors.
Servings: 16 deviled eggs
Ingredients
- 8 jumbo eggs hardboiled
- 8 oz elbow macaroni
- 8 ounces cheddar cheese shredded
- 1 cup milk
- 4 tablespoons butter
- 1/4 cup chopped chives
- 1 tablespoon paprika
- 1 tablespoon mustard
- cooked bacon
Instructions
- This recipe makes way way more pasta than you need, but the ratio is good with the egg yolks and it makes sense to do this amount. The pasta is really tasty to eat on it’s own as leftovers so it shouldn’t be a problem having the extra mac and cheese.
- Boil the pasta until it still has a bite to it and strain, reserving about a half cup of the pasta water. Add the pasta back to the pan and add the milk, butter, and a splash of the pasta water. Bring to a simmer. Stir in the cheese in a few batches. Remove from heat and stir until the cheese is fully melted and the pasta looks coated in a thick sauce. If it looks too thick, add another splash of pasta water, but remember it will thicken as it cools.
- Peel the eggs and cut in half. Remove the yolks and add to the pasta. Also stir the chives, mustard, and paprika into the pasta. If it looks to dry you can heat it lightly again.
- Scoop the pasta into the egg cavities and mound it up so it is really full and looks like a nice heaping deviled egg. Top with a small piece of bacon, and garnish with more chives and paprika.
You can always make fried mac & cheese balls with the left-over mac & cheese!