Cheesy bacon mac & cheese cups
By á-4131
Author: Drizzle
Recipe type: Main meals
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 12
4sp or 3pp/each
Ingredients
- 2 cups macaroni pasta (measured dry, so about 4 cups cooked) I use a high fiber pasta that keeps points down a little.
- 4 slices cooked low point bacon (I use Oscar Mayer center cut)
- 1 egg
- 4 oz softened light cream cheese
- 100 g plain yogurt
- 1/3 cup milk (I used 1%)
- 2/3 cup light mozzarella shredded cheese
- 2 Tbsp light ranch dressing
- 1 Tbsp panko crumbs
Details
Preparation
Step 1
1-Cook your pasta according to package and set aside. Also cook your bacon strips and crumble.
2-Preheat oven to 350F, spray a 12 muffin pan generously with cooking spray.
In a large bowl beat your egg. Add in cream cheese, yogurt,milk, ranch dressing and shredded cheese (leave about 1-2 Tbsp of cheese aside for topping)
3-Stir in your cooked pasta and add ⅔ of your crumbled bacon. Mix well and spoon into your 12 muffin cups. You will want to stuff as much as you can in to each cup.
4-Top with your panko crumbs, remaining cheese and bacon.
Bake in oven for 20 minutes. Let cool 5-10 minutes. Using a knife carefully slide around the muffins to pull them out. Makes 12 muffins at 4sp or 3pp each.
5-Store in fridge in a sealed container.
Nutritional info, per cup.. Calories 117... Fat 4.6g... Saturated fat 2.2g... Carbs 12.8g... Fiber 1.4g... Sugars 1.8g... Protein 6.3g
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