Cheesy bacon mac & cheese cups

Author: Drizzle Recipe type: Main meals Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 12 4sp or 3pp/each
Cheesy bacon mac & cheese cups
Cheesy bacon mac & cheese cups

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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