Ranch Bacon Mac and Cheese Cups
Recipe GLPR633c00cc25b930
Creamy, savory baked pasta cups loaded with sharp cheddar, bacon, and tangy ranch seasoning. These individual portions feature a blend of ricotta, yogurt, and cheese baked until the edges brown and the tops bubble with melted cheese and crispy bacon bits.
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Ingredients
1 large egg
12 oz. elbow macaroni or rotini pasta
10 slices bacon, diced
16 oz. ricotta cheese
2½ cups shredded sharp cheddar cheese, divided
1 cup plain yogurt or sour cream
½ cup whole milk
0.4 oz. buttermilk ranch dressing mix (or 2 tbsp. homemade ranch mix)
2 tbsp. fresh dill, minced (or 1 tbsp. dried dill)
Cooking spray
Salt for pasta water
Directions
Preheat your oven to 350°F. Bring a large pot of lightly salted water to a rolling boil. Generously coat a 12-cup muffin tin with cooking spray. Cook the pasta according to package directions until al dente, then drain and set aside to cool slightly.
While the pasta cooks, heat a large skillet over medium-high heat. Add the diced bacon and cook, stirring occasionally, until the bacon is browned and most of the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain.
In a large mixing bowl, lightly beat the egg. Add 2 cups of the shredded cheddar cheese, the ricotta cheese, yogurt, ranch seasoning mix, and milk to the beaten egg.
Whisk the mixture until smooth and well combined. Fold in the cooked pasta and three-quarters of the cooked bacon, reserving about ¼ cup of bacon for the topping.
Divide the mac and cheese mixture evenly among the prepared muffin cups, filling them generously so the pasta may mound slightly above the rim.
In a small bowl, combine the remaining ½ cup shredded cheddar cheese, the reserved ¼ cup cooked bacon, and the fresh dill. Sprinkle about 1 tablespoon of this topping mixture over each mac and cheese cup.
Bake in the preheated oven for 20-25 minutes, until the edges of the cups are browned and the topping is melted and bubbly.
Remove from the oven and allow the cups to cool in the pan for at least 10 minutes. Carefully run a thin butter knife around the edge of each cup to loosen it from the pan, then serve warm or transfer to a wire rack to cool completely before storing.
