Best 5-Ingredient Recipes, #2
A fun twist on a classic you’ll want to eat again and again! The ingredients list on these mac and cheese muffins is so short, it doesn’t matter what kind of budget you are working with, you can most definitely afford these.
Instead of spending your paycheck on pizza for your kid’s party, save your money and make these. They are so simple and yummy, the kid’s won’t know the difference and the mom’s will be asking you for the recipe
These are also perfect for those days when you happen to have mac and cheese leftovers (although I’m not sure if it’s even possible to have mac and cheese leftovers, haha!)
1 (6 oz.) box Macaroni and cheese, prepared
6 slices bacon, cooked
3 Tbsp panko breadcrumbs
12 Tbsp shredded cheddar cheese
Preheat the oven to 400 F. Spray your muffin tin with nonstick cooking spray.
Cook the bacon. Option 1: If you want to line each muffin cup with a bacon strip, cook the bacon so that it’s still soft enough to bend. Option 2: Cook it crispy and just add the crumbled bacon into the mix.
Option 1: Line each cup with a strip of bacon. Mix the prepared macaroni and cheese with half of the shredded cheese. Divide the macaroni and cheese evenly between the 6 bacon-lined cups in the muffin pan.
Option 2: Mix the prepared macaroni and cheese with half of the shredded cheese. Crumble the cooked bacon and add it in the mac and cheese mixture. Divide the macaroni and cheese evenly between the 6 bacon-lined cups in the muffin pan.
Top with the remaining shredded cheese and the breadcrumbs.
Bake in the preheated oven for about 10-15 minutes, until the cheese is melted and bread crumbs are golden brown.
Let cool in the pan for a few minutes before removing them.
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Quick tip: Use turkey bacon for a leaner option.