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You are here: Home / Recipes / Dinner / Ranch Bacon Mac and Cheese Cups

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Ranch Bacon Mac and Cheese Cups

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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.

Serve these Bacon Ranch Mac and Cheese Cups at a party or as a dinner side dish. It's a fun and delicious muffin tin recipe!
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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!

Ranch Bacon Mac and Cheese Cups - Perfect for tailgating, lunchboxes, or potlucks!

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.

Ranch Bacon Mac and Cheese Cups - Perfect for tailgating, lunchboxes, or potlucks!

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.

Ranch Bacon Mac and Cheese Cups - Perfect for tailgating, lunchboxes, or potlucks!

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.

Ranch Bacon Mac and Cheese Cups - Perfect for tailgating, lunchboxes, or potlucks!

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!

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Serve these Bacon Ranch Mac and Cheese Cups at a party or as a dinner side dish. It's a fun and delicious muffin tin recipe!

Ranch Bacon Mac and Cheese Cups

★★★★

4 from 1 reviews

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These savory mac and cheese muffins are perfect for tailgating, lunch boxes, or potlucks!

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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)

 

Instructions

  1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Spray a muffin tin liberally with cooking spray.
  2. Cook pasta according to package directions, drain, and set aside.
  3. While pasta cooks, heat a skillet over medium-high heat. Add diced bacon, and cook, stirring occasionally, until brown and most of the fat has rendered. Scoop out the cooked bacon with a slotted spoon, and place on a plate lined with paper towels to drain.
  4. In a large mixing bowl, lightly beat the egg. Add two cups of shredded cheese, ricotta, yogurt, ranch seasoning, and milk. Whisk until smooth. Stir in cooked pasta and most of the cooked bacon, saving about 1/4 cup for the topping.
  5. Scoop the macaroni mixture into the prepared muffin tin. It’s OK for pasta to be mounded up above the edge of the pan.
  6. In a small bowl, stir together remaining 1/2 c. shredded cheese, 1/4 c. cooked bacon, and dill. Sprinkle about a tablespoon of this mixture on top of each mac and cheese cup. Bake in preheated oven for 20-25 minutes, until edges are brown and topping is melted and bubbly.
  7. Allow to cool in pan for at least 10 minutes. Carefully run a butter knife around the edge of each mac and cheese cup to loosen it from the pan, and serve immediately or place on a wire rack to cool before storing.

 

  • Author: Andi
  • Prep Time: 15
  • Cook Time: 35
  • Category: Main

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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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44 Comments

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Comments

  1. Sue hotten says

    February 1, 2018 at 7:37 pm

    Hello, first time ever commenting.
    Ive been hired at a children’s summer camp this summer in the culinary department.
    My class is called “Camp Bacon”.
    This is one of the recipes I’ve decided on.
    I’m testing the recipe tonight for a party tomorrow.
    So far very good.
    I used mini muffins tins.
    I’m getting 48 mini muffins.
    I did need a little extra cheese for the tops. You’ll need 2 3/4 cups cheese.
    Took about 15 minutes before I lifted them out of the pan easily.
    I also added salt, pepper, and cayanne. Don’t omit the dill. These little Mac morrsels are delicious! Mini is the way to go. Pop in your mouth with a cktl in your hand. Party friendly.

    Reply
    • Marianne Jones says

      May 2, 2018 at 7:11 pm

      How long do you cook in the mini muffin tins?

      Reply
  2. Linda says

    December 27, 2016 at 3:38 pm

    What size muffin tins & how many does this recipe make?

    Reply
    • Andi Gleeson says

      March 25, 2017 at 6:52 am

      Hi, Linda. Sorry I missed this sooner! I used a standard muffin tin size, and it made 12.

      Reply
  3. shauna says

    December 11, 2016 at 1:12 pm

    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?

    Reply
    • Andi Gleeson says

      December 12, 2016 at 11:45 am

      Hi, Shauna! Yes, I think they will work well to be made ahead. Thank you for stopping by!

      Reply
  4. Susan Rogers Yakus says

    June 2, 2016 at 12:04 pm

    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?

    Reply
    • Andi @ The Weary Chef says

      June 2, 2016 at 8:04 pm

      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!

      Reply
  5. Sassy says

    March 3, 2016 at 6:59 pm

    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 :)

    Reply
    • Andi Gleeson says

      March 3, 2016 at 10:30 pm

      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!

      Reply
  6. Sassy says

    March 3, 2016 at 6:56 pm

    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.

    Reply
  7. Ilene Johnson says

    February 29, 2016 at 9:12 am

    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.

    Reply
    • Andi Gleeson says

      March 1, 2016 at 12:32 pm

      Hi, Ilene. Are you not able to see the recipe here. 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!

      Reply
  8. melinda says

    December 5, 2015 at 5:10 pm

    what about adding Jalapenos to it for a kick??

    Reply
    • Andi Gleeson says

      December 7, 2015 at 8:50 pm

      Heck yes! Jalapenos are always welcome. Thanks for the great idea, Melinda!

      Reply
  9. mary guzzardo says

    October 17, 2015 at 4:35 am

    I have done this technique for years but I am happy to learn about the fat free
    product. For a surprise I will either put square of frozen seriously sharp cheese by Cabot in the middle or a square of spasm in the middle. And as for a change of topping I will use chopped cilantro & oregano, dices bacon, and crushed corn chips with shredded Seriously Sharp Cheddar by Cabot.
    Another helpful hint if you want to remove the cups right away is to line the
    cups with parchment paper with a slight overhang to be able to lift them out.
    Another really cool thing I do is line the pan with parchment paper and spray lightly. Next crush club crackers, (I love the buttery flavor), crushed
    pecans mix together with one tbsp of melted butter maybe alittle more, make a crust on the bottom of the cups and than go for the flow of the recipe.

    Reply
    • Andi Gleeson says

      October 20, 2015 at 8:13 pm

      Thanks for all these great ideas, Mary! I especially love the idea of sticking a square of sharp cheddar in the center!

      Reply
  10. Margie nelson says

    September 13, 2015 at 7:48 pm

    The recipe made more than 12 servings. Did i do something wrong? I used a 12 oz box of rotelli.

    Reply
    • Andi Gleeson says

      September 19, 2015 at 7:16 pm

      Hi, Margie! I’m sorry if you ended up with a little extra. I’m sure you didn’t do anything wrong, but you could bake extra in a small oven-safe bowl and eat it that way. I hope you liked the recipe. Thank you!

      Reply
  11. Jen says

    September 2, 2015 at 9:57 am

    How much is 0.4 oz. of ranch dressing mix, lol? Like a pinch or two of the dry seasoning mix? I don’t want to overdo it. Thanks so much for sharing this cute and yummy sounding recipe.

    Reply
    • Andi Gleeson says

      September 3, 2015 at 8:55 am

      Wait, you mean you don’t usually measure things in tenths of an ounce?? Just kidding! That’s the size of the buttermilk ranch packet, so you’ll use the whole thing. Just check the amount on the seasoning you have in case it’s a larger amount. Thank you, Jen!

      Reply
  12. Sharon says

    March 21, 2015 at 6:15 am

    When you say ranch seasoning, you mean the dry package seasoning ? Sorry I probably should re-read. Lol

    Reply
    • Andi says

      March 21, 2015 at 7:37 pm

      Hi, Sharon! Yes, the dry packaged kind. I like to make my own because it’s cheaper and has fewer additives. There are lots of recipes online, but I like this one. It calls for buttermilk powder, which costs a few dollars, but it makes a lot of Ranch mix, which would cost more. Thanks for stopping by!

      Reply
  13. Mama2DnG says

    December 29, 2014 at 1:06 pm

    These look delish!! Do you think they would be just as good if I made them in mini muffin tins? I’d like to make them for an appetizer party and want to stretch it out :-)

    Reply
    • Andi says

      December 29, 2014 at 9:37 pm

      Yes! The cooking time will be decreased, but otherwise they should be fine. Hope you love them. Thank you!

      Reply
  14. Ally says

    November 5, 2014 at 5:50 pm

    very awesome! Took me forever to make but like twice baked tatoes worth the wait!!!
    Everybody loved them!
    Thx

    ★★★★

    Reply
    • Andi says

      November 6, 2014 at 8:44 pm

      Yes, this isn’t one of my quickest recipes, but I’m so glad you felt like it was worth it. Thank you so much, Ally!

      Reply
  15. Mary Clark says

    September 3, 2014 at 10:08 am

    I’m very impressed with just the picture alone and knowing that there is bacon and mac and cheese combination in a cup really states a yummy dish even before I make it. I wish I could click my fingers and it would appear before me, but I guess I don’t have that magic touch. It will be cooked by the weekend. Thanks for sharing!

    Reply
    • Andi says

      September 4, 2014 at 10:54 am

      Thank you so much, Mary! I’m glad you like the recipe. If you have time, please come back to let me know how you like them!

      Reply
  16. Martha says

    September 2, 2014 at 8:00 am

    These look great….Have you tried to freeze them?

    Reply
    • Andi says

      September 2, 2014 at 4:15 pm

      Thanks, Martha! I haven’t tried to freeze them, but I think it should work. I should start freezing more food so I can answer that question better. We always just eat everything right away ;)

      Reply
    • Beth says

      September 9, 2014 at 7:15 am

      Have you tried freezing them since posting this? Curious – it would be awesome to stock these in the freezer for the lunchbox or a quick dinner for my boys!

      Reply
      • Andi says

        September 12, 2014 at 10:48 pm

        I haven’t tried it, Beth. I think freezing them would work fine, but I can’t say for sure. The certainly reheated great out of the fridge! Have a good weekend :)

        Reply
  17. Mari says

    August 27, 2014 at 5:22 pm

    Totally doing this for my daughter she loves mac n cheese great share:)!

    Reply
    • Andi says

      August 28, 2014 at 8:18 pm

      Thank you, Mari! I hope you guys like them :)

      Reply
  18. Danae @ Recipe Runner says

    August 27, 2014 at 2:02 pm

    BACON!!!!! Love these mac and cheese cups! There couldn’t be a better combination than ranch, bacon, and cheese!

    Reply
    • Andi says

      August 28, 2014 at 8:19 pm

      I have to agree because those are three of my favorite things :) Thanks so much, Danae!

      Reply
  19. Kelly says

    August 26, 2014 at 12:52 pm

    These mac and cheese cups are adorable, Andi! They sound awesome with the bacon and ranch! What a great and fun idea for a school lunch or tailgating party like you said :)

    Reply
    • Andi says

      August 26, 2014 at 9:04 pm

      Thanks so much, Kelly!

      Reply
  20. Catherine says

    August 26, 2014 at 11:56 am

    These look irresistible!! Blessings, Catherine

    Reply
    • Andi says

      August 26, 2014 at 9:06 pm

      Thanks so much, Catherine! I hope you are doing well.

      Reply
  21. Laura O| Petite Allergy Treats says

    August 26, 2014 at 11:38 am

    This is genius! My kids (and me) would love this! Bacon makes everything better, especial Farmland!

    Reply
    • Andi says

      August 26, 2014 at 9:06 pm

      Thank you, Laura! You are so right about bacon making everything better :)

      Reply
    • Michelle says

      November 2, 2016 at 2:29 am

      Love this cheese cups, I am so excited to try these recipes. I have wrote down a bunch and bookmarked your page

      Reply

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