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INGREDIENTS:
- 2 cups uncooked elbow macaroni
- ½ cup milk
- 1 egg beaten
- ½ cup sour cream
- 1½ cups shredded mozzarella cheese, divided
- 1½ cups shredded sharp Cheddar cheese, divided
- 1.0 oz package ranch dry seasoning packet
- 8 slices bacon, cooked and diced
INSTRUCTIONS:
- Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray and set aside. Bring a large pot to boil and cook the macaroni until al dente. Drain and set aside.
- In a large bowl whisk together the egg, milk, sour cream, and ranch packet. Add 1¼ cup cheddar cheese and 1¼ cup mozzarella cheese. Add macaroni noodles and bacon. Combine until coated.
- Spoon into prepared muffin tin. Sprinkle reserve cheese on top and bake for 30 minutes or until the tops are brown and they are heated throughout. Allow them to cool for a few minutes and serve! Can garnish with chopped parsley if desired.
