Ingredients
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2 cups uncooked elbow macaroni
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1 large egg
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1/2 cup milk
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1/2 cup FAGE ® Sour Cream
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1 (1 oz) packet ranch seasoning mix
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1 1/2 cups sharp cheddar cheese, shredded
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1 1/2 cups mozzarella, shredded
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8 slices bacon, cooked and diced
For the topping;
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1 cup butter crackers, crushed
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3 tbsp butter, melted
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1/2 cup sharp cheddar cheese, shredded
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Parsley, chopped
Steps
1
Preheat oven to 375°F. Spray mini muffin tins with nonstick cooking spray and set aside.
2
Bring a large pot of salted water to a boil. Cook macaroni per package directions. Drain and set aside.
3
In a large bowl, whisk together egg, milk, sour cream, and ranch seasoning. Add cheddar, mozzarella, bacon, and macaroni noodles. Gently mix with a spoon to coat the pasta evenly.
4
In a small bowl, combine crackers and butter. Set aside.
5
Add a heaping mound of macaroni to each muffin well. Top each muffin with cracker mixture and cheese. Bake for 12-14 minutes or until golden brown. Allow to cool in the pan for 5-10 minutes. Run a knife around the edges to remove each bite. Sprinkle on parsley and serve warm.
Comments
Recipe provided by FAGE®