These luscious Bacon Mac and Cheese Cups loaded with two kinds of cheese and ranch flavor were sponsored by Farmland Foods. I was compensated for my time, but my love of bacon and cheese is genuine.
Did you know that Saturday is International Bacon Day? It even comes on a three-day weekend so we can fully celebrate this delicious occasion. The folks at Farmland recently sent me some of their classic cut bacon to try just in time for the holiday. Of course, there was no way that package of porky goodness was going to stay around long in our house. We devoured it in one weekend!
First I needed to bake a few slices for breakfast just to try it out of course. Do you bake your bacon? Not only is it fun to say, I think it’s the best and least messy way to cook it to perfect crispiness! Line a baking sheet with foil, place a baking rack on top, and lay out your bacon in an even layer. Bake it up at 400 degrees F for about 20 minutes, and you are on your way to a great breakfast. The Farmland bacon cooked up beautifully, and I even managed to grab a piece for myself before the guys snagged the rest. To their dismay, the rest of the package got cooked up for these Bacon Mac and Cheese Muffins loaded with three kinds of cheese and bursting with Ranch flavor.
I really must insist you make these immediately since I can’t share the smell with you here. As if cooking bacon doesn’t smell good enough, combining it with the Ranch seasoning sent me to aromatic heaven.
Do I need to tell you when would be a good time to eat these bacon mac and cheese cups? “Anytime” is really the easiest answer, but they would especially be perfect for tailgating, parties, potlucks, or lunch boxes. It’s not always easy to transport and serve mac and cheese on the go, but these portable beauties can be eaten at room temperature with your hands just as easily as warmed and enjoyed with a fork.
Be sure to let these hot little devils cool until warm to the touch before removing them from the tin. You want them to hold together, but they might fall apart when the cheese is still melty. If you can’t wait, which I completely understand, don’t hold it against me if your cups crumble. They’ll still taste just as good. I promise.
Keep an eye out for Farmland products at your grocery store. They don’t mess around when it comes to pork and have several varieties of bacon including double smoked, center cut, fully cooked, and uncured. I, for one, would love to try them all! Now go stock up to prepare for a bacon-filled weekend!
Ranch Bacon Mac and Cheese Cups These savory mac and cheese muffins are perfect for tailgating, lunch boxes, or potlucks! © The Weary Chef 2013-2016 Author: Click here to see your meal plan and grocery list! | |
| Servings | Prep Time |
| 12 | 15 minutes |
| Cook Time |
| 35 minutes |
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| Servings: | Units: | Rate this recipe! |
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- 12 oz. macaroni or rotini, (I used gluten-free pasta.)
- 10 slices Farmland classic cut bacon, diced
- 1 egg
- 2 1/2 c. shredded sharp cheddar cheese, divided
- 16 oz. ricotta cheese
- 1 c. plain yogurt or sour cream, (2% milk is OK, but avoid fat free)
- 1 packet buttermilk ranch dressing mix, or 2 tbsp. homemade ranch mix
- 1/2 c. milk
- 2 tbsp. fresh dill, minced (or substitute 1 tsp. dried dill)
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Thanks again to Farmland for sponsoring this post. Find more great recipes on their website, and follow Farmland on Twitter to find out about special offers, contests, and more!
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Share your thoughts!
42 Comments on "Ranch Bacon Mac and Cheese Cups"
What size muffin tins & how many does this recipe make?
Hi, Linda. Sorry I missed this sooner! I used a standard muffin tin size, and it made 12.
do you think it would be okay to make these a night ahead of time and do everything except the oven , and then keep hem in the fridge overnight and baked them a little longer right before a party?
Hi, Shauna! Yes, I think they will work well to be made ahead. Thank you for stopping by!
Do you think these would hold up well enough to take as an appetizer to a party? I don’t want to get there and have them all fall apart. Is it better to cool them totally in the pan?
Hi, Susan! Once they cool, they hold together very well. It’s just when they are still hot that they are a bit delicate. As long as you let them cool 10-15 minuted in the pan, you should be fine. I hope you like them!
DOH!!! Of course the minute I hit send and the page refreshes the actual recipe shows up!! Turns out the page didn’t load correctly. Told you my brain was turning to mush from this cold! Oy! I’m going back to bed now that I’ve saved this recipe to use this weekend. Thank you for sharing and I’m sorry for the confusing earlier post 🙂
I’m glad it worked out. I usually find the moment I hit send on these kinds of things, the problems magically resolve. It’s like calling the delivery place asking where your pizza is, and then you hear a knock at the door right when the question comes out of your mouth. I hope you feel better and get to enjoy your weekend!
I think this cold must be turning my brain to mush because I totally don’t see the actual recipe. I’m a little lost here… guess I’ll wing it from pictures alone.
Please send the recipe to my email of the Ranch/Bacon Mac/cheese cups. Looks so delicious and want to try it out immediately. Sounds/looks so easy but yet so yummy…. Thank You.
Hi, Ilene. Are you not able to see the recipe here: https://wearychef.com/ranch-bacon-mac-and-cheese-cups/ Let me know if you’re having trouble with the page. There should be an icon to email it over on the right side of the screen as well. Thank you!
what about adding Jalapenos to it for a kick??
Heck yes! Jalapenos are always welcome. Thanks for the great idea, Melinda!
Thanks for all these great ideas, Mary! I especially love the idea of sticking a square of sharp cheddar in the center!