Go Back
+ servings
Bacon Macaroni and Cheese Cups

Bacon Macaroni and Cheese Cups

Today we are honoring mac and cheese by creating our own new unique twist - Bacon Macaroni and Cheese Cups!


  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 1/2 cup skim milk
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon paprika
  • 2 cups shredded Sharp cheddar cheese
  • 1 cup shredded Colby Jack cheese
  • 5 slices thick-cut bacon cooked and crumbled
  • 1/4 to 1/2 teaspoon fresh ground pepper
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon melted butter


  • Cook macaroni according to package directions; drain and place in a large mixing well.
  • Preheat oven to 375F.
  • While macaroni is cooking, heat 2 tablespoons butter in a nonstick skillet over medium-low heat. Add flour and paprika, whisking 2 minutes. Add milk and continue to whisk 5 minutes or until thick and no lumps appear. Remove from heat and stir in cheese. Stir cheese mixture into macaroni until combined. Add bacon and pepper, mixing gently. Using a cookie scoop, scoop macaroni mixture evenly into lightly greased regular-size muffin cup pan, pressing to pack down into muffin cups. The mixture does not rise so you can fill almost to the top of each cup.
  • If a crust topping is desired, turn oven to broil and combine panko and 1 tablespoon melted butter on a baking sheet. Broil 3 to 4 minutes or until golden brown. Spoon 2 teaspoons over each muffins cup.
  • Bake in preheated oven 23 to 25 minutes or until golden and bubbly. Remove from oven and let stand 10 minutes. Carefully run a knife around the edges of each cup to remove from pans. These area also great reheated.