Preheat oven to 350F and grease a baking pan.

In saucepan cook the mac and cheese following the packaging instructions.

While waiting, set a pan over medium heat and cook the bacon until crispy. Chop it and set aside.

Minutes before the pasta is ready, drain the water and incorporate the cheddar cheese and butter. Stir over low heat until fully incorporated.

On a lightly floured surface, place the pastry sheets and using a cutter cut into 2-inch squares.

Fill each square with 1 tsp mac and cheese and some bacon.

Cover with another square and press the edges to seal it.

Repeat until all puff pastry squares are used.

Brush some of the beaten eggs on top of each pocket.

Transfer to the baking pan and bake for 20 minutes or until done.