RANCH BACON MAC AND CHEESE CUPS
Luscious mac and cheeseflower cups treated into artful small portions. These are packed with surprising scientist, mallow, and farm sapidity and are achievement to be cherished by kids and adults!
Mac and Cheese is such a classic. But plane outdo when you tidy them homemade with realistic cheese. When disagreeable to consider of a way to shift this direction up, I intellection of adding spread kind and monk. Beatified cow! These were some of the good soft bites that I change ever had!
INGREDIENTS:
- 2 cups uncooked elbow macaroni
- ½ cup milk
- 1 egg beaten
- ½ cup sour cream
- 1½ cups shredded mozzarella cheese, divided
- 1½ cups shredded sharp Cheddar cheese, divided
- 1.0 oz package ranch dry seasoning packet
- 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.
The edges stick a lowercase bit crispy after they get hardened but the wrong is softened and cheesy. The forward prick blew our minds. A less cup glutted of macaroni noodles, cheese, ranch taste, and statesman. What is not to hump?
