Mango Habanero Bacon Mac and Cheese Bites

INSTRUCTIONS

1. For the Candied Bacon, preheat oven to 350°F. Place bacon slices on a parchment-lined baking sheet. Brush with about half of the Mango Habanero Sauce and sprinkle evenly with half of the brown sugar. 
2. Bake for 10 minutes. Flip bacon and brush with more Mango Habanero Sauce, then sprinkle with additional brown sugar.  Continue baking, flipping every 5 minutes, until bacon is golden brown and caramelized. Set aside to cool for 25 to 30 minutes. Chop into small pieces for garnish. 
3. Meanwhile, for the Mac and Cheese Bites, cook macaroni according to package directions, then drain and set aside. Mix chicken bouillon, garlic, onion, paprika, black pepper and flour in small bowl. In a medium saucepot on low heat, melt butter. Stir in seasoning mixture until well blended. Whisk in evaporated milk and heavy cream. 
4. Once the mixture begins to simmer, reduce heat and gradually add half of the cheese. Stir in the cooked noodles until well coated with cheese sauce. Remove from heat. 
5. Preheat oven to 400°F. Grease about 24 muffin tins with butter or cooking spray. Cut phyllo dough into 4x4-inch squares to fit each cup of muffin tin. Press 2 to 3 pieces into each cup. Fill each cup with mac and cheese, then sprinkle with remaining shredded cheese. 
6. Bake 10 to 12 minutes, or until golden brown. Top with chopped candied bacon and a drizzle of Mango Habanero Sauce to serve.