Smoky Bacon Macaroni And Cheese Muffins

• Meat

  • 4 slices Bacon, cooked and crumbled

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 tsp Parsley, fresh

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 tsp Mustard powder, dry

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cup Cheddar or shredded italian cheese blend, sharp
  • 1/4 cup Half & half or milk
  • 1/4 cup Parmesan cheese, grated

• Deli

  • 1 14] oz box Kraft deluxe four cheese macaroni & cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 [14] oz box Deluxe Four Cheese Macaroni & Cheese [Kraft]
• 1½ cup sharp cheddar or shredded Italian cheese blend, divided [or your preference]
• 4 slices bacon, cooked and crumbled
• ¼ cup half & half or milk
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp dry mustard powder
• 2 large eggs, beaten
• Crumb topping:
• 2 Tbsp butter, melted
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tsp chopped fresh parsley

Directions

• Preheat the oven to 375°F and spritz a 12 cup muffin tin with cooking spray. Set aside.
• On the stove top in salted water, cook the macaroni per the instructions on the package. Drain well.
• Add to a medium mixing bowl with the cheese sauce packet, 1 cup shredded cheese, crumbled bacon, half & half [or milk] garlic, onion and mustard powder. Stir well, then add the beaten eggs.
• Use a 4 oz ice cream scoop to divide the macaroni between the muffin cups.
• Sprinkle the remaining ½ cup shredded cheese on top.
• Mix together the crumb topping ingredients and sprinkle evenly on top of the muffins.
• Place into the oven and bake for 25 minutes or until golden and set.
• Rest in the pan for 5 minutes.
• Run a knife around the edge to loosen.
• Serve immediately.