Bacon Mac and Cheese Muffins

Preheat the oven to 220°C (200°C fan forced). Boil the pasta in a saucepan of salted boiling water until it's cooked al dente. Then, drain the pasta and return it to the pan.

To make the topping, heat a frying pan over medium-high heat. Add the bacon and cook, stirring, until it turns golden for about 3-4 minutes. Stir in the butter until it melts. Toss in the breadcrumbs and cook for another 3-4 minutes until they become light golden. Remove from heat and mix in the thyme.

Prepare twelve muffin pans by greasing them with melted butter and lightly dusting them with flour. In a small saucepan, combine the milk and pepper, and cook over medium heat until it's almost boiling.

In a medium saucepan, heat the oil over medium-high heat. Add the bacon and stir-cook for 3-4 minutes until golden. Lower the heat to medium, then add the butter and cook until melted. Stir in the flour for about 1 minute until the mixture bubbles. Remove from heat, and gradually whisk in the milk until smooth. Return to medium heat, stirring for 2-3 minutes until it boils and thickens. Add the cheese and mustard to the white sauce, stirring until the cheese melts. Season with your preferred seasoning. Combine the pasta and the sauce, and stir in the egg for a creamy finish.

Divide the macaroni mixture evenly into the pans, using the back of a spoon to press it down. Position a bocconcini ball in the center of each portion. Layer the remaining macaroni mixture on top. Sprinkle the bacon crumb mixture over the surface. Bake for about 20 minutes until the top turns golden. Allow the muffins to cool slightly in the pans for approximately 20 minutes before enjoying.