Growing up, mac and cheese was a constant thing. It was so easy to make and I seriously could eat an entire box of Kraft in one sitting; this explains a lot. But seriously though, who doesn’t love just fixing up a batch of mac and cheese and letting it take them back? Well, it’s time to bring back your youth.
My good friend, Alyssa of The Recipe Critic, always has the best recipes. When I asked her for the best child friendly recipe she quickly replied with sending her recipe for ranch bacon mac and cheese cups. She said how easy they are and not only that, but that my kids would love them. Baked mac and cheese has got to be one of my favorite things, even as an adult. What’s great about these cups is that they are individually portioned. You can just serve up one or two….or three and you are good to go.
Reading that it was baked mac and cheese it made me a little nervous. I had never made baked mac and cheese before, but really they’re so easy anyone could do it. Plus, you add ranch and bacon to anything and I am ready to chow down. Who doesn’t love a good bacon ranch recipe, right?
Whenever I can make something for my family that we will all love makes my life a billion times easier. These mac and cheese cups are also great because you can save them for later and they reheat perfectly, tasting just as good. I love throwing a couple of them in my lunch and not having to worry about what to eat. Plus, real cheese is an actual ingredient in here – YUM!
Give these amazing mac and cheese cups a try. I promise, you won’t regret it.
Monday Meal | Mac and Cheese Muffins
Ingredients
- 2 cups uncooked elbow macaroni
- 1 egg beaten
- ½ cup milk
- ½ cup sour cream
- 1.0 oz package ranch dry seasoning packet
- 1½ cups shredded sharp Cheddar cheese, divided
- 1½ cups shredded mozzarella cheese, divided
- 8 slices bacon, cooked and diced
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray and set aside. Bring a large pot to boil and cook the macaroni until al dente. Drain and set aside.
- In a large bowl whisk together the egg, milk, sour cream, and ranch packet. Add 1¼ cup cheddar cheese and 1¼ cup mozzarella cheese. Add macaroni noodles and bacon. Combine until coated.
- Spoon into prepared muffin tin. Sprinkle reserve cheese on top and bake for 30 minutes or until the tops are brown and they are heated throughout. Allow them to cool for a few minutes and serve! Can garnish with chopped parsley if desired.
