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

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