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Bacon Macaroni And Cheese Muffins

These easy cheesy Bacon Macaroni and Cheese Muffins elevates boxed macaroni and cheese and takes it to another level. The addition of  bacon, special seasonings and a crispy crumb topping turns these into a side dish kids of all ages will love.


Easy Bacon Macaroni and Cheese Muffins Recipe

While I personally prefer classic macaroni and cheese made completely from scratch, I’m also a Mom. It wasn’t long until I learned how much kiddos seem to love Kraft macaroni and cheese. It’s a really a taste of nostalgia in so many ways. Many kids will choose it over homemade macaroni and cheese any day of the week. Perhaps it’s the vibrant color, or that moms find it easy to prepare in a hurry. Nonetheless, it remains a kid favorite through every generations, it seems. How to make easy Bacon Mac and Cheese Muffins in a cupcake pan:

  • Macaroni and Cheese – One package of Deluxe Four Cheese Macaroni & Cheese i.e. Kraft or similar.
  • Cheese – Shredded cheddar cheese or Italian blend of cheese.
  • Eggs – Large eggs. The eggs bind the macaroni and cheese together and help the muffins hold their shape.
  • Bacon – Classic bacon.
  • Sauce – Half and half or milk.
  • Seasonings – Garlic powder, onion powder and ground mustard.
  • Crumb Topping – Melted butter, panko breadcrumbs and grated Parmesan cheese and fresh parsley.
Smoky Bacon Macaroni and Cheese Muffins

How to Make the Best Bacon Macaroni and Cheese Muffins Recipe

Kids love it when you take a dish they know and love and turn it into something a little different. Even if the change as simple as an unexpected shape. That’s how these bacon macaroni and cheese muffins came about. This particular dish is for those days when you find yourself so busy but in need of a side dish that’s fun and interesting but easy to put together.

  • Ingredients you’ll need to make homemade Bacon Macaroni and Cheese Muffins: One 14 ounce box of four cheese macaroni and cheese, large eggs, crumbled bacon, half and half, garlic powder, onion powder, ground mustard and shredded cheddar cheese.
  • For the crumb topping you’ll need: Panko breadcrumbs, melted butter, grated Parmesan cheese and chopped fresh parsley for garnishing.
  • Kitchen gadgets you’ll need: A large pot for cooking the macaroni and cheese, a large silicone spatula or spoon, a skillet for frying the bacon, a cheese grater, measuring cups and spoons, a mixing bowl and a 12 cup standard size cupcake or muffin pan.
  • This recipe begins with a box of macaroni and cheese to simplify the preparation. You can adapt this recipe using my Double Cheddar Macaroni and Cheese recipe for a scratch made version adding bacon to the mix per the recipe prior to baking.
  • To lighten these up, use turkey bacon, light butter, low fat milk and light cheese.
  • Store leftover Bacon Macaroni and Cheese Muffins in the refrigerator for up to 3 days. Reheat in the microwave in single serving portions.
Smoky Bacon Macaroni and Cheese Muffins

Best Southern Main Dish Recipes to Make with Macaroni and Cheese Muffins

There’s no shortage of entrées to serve alongside these single serving mac and cheese muffins. A few main dish inspiration recipes that you may like to make for your family:


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Bacon Macaroni And Cheese Muffins

Prep Time20 minutes
Cook Time25 minutes
Stand time5 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: bacon-macaroni-and-cheese, easy-macaroni-and-cheese, macaroni-and-cheese-muffins
Servings: 12 muffins
Calories: 245kcal
Author: Melissa Sperka


  • 1 14 oz box Deluxe Four Cheese Macaroni & Cheese i.e. Kraft or similar
  • 1 1/2 cup shredded cheddar or Italian cheese blend divided
  • 2 large eggs beaten
  • 4 slices bacon cooked and crumbled
  • 1/4 cup half and half or milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground mustard powder
  • Crumb topping:
  • 2 Tbsp butter melted
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tsp chopped fresh parsley


  • Preheat the oven to 375°F and spritz the wells of 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. To the bowl add cheese sauce packet, 1 cup shredded cheese, eggs, crumbled bacon, half and half, garlic powder, onion and mustard powder. Mix well.
  • Use a 4 oz ice cream scoop to divide the macaroni between the muffin cups. Sprinkle the remaining 1/2 cup shredded cheese on top.
  • In a small bowl toss together crumb topping ingredients. Sprinkle evenly on top of the muffins.
  • 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.


Fresh white breadcrumbs may be used in place of the panko breadcrumbs, if desired.


Serving: 1serving | Calories: 245kcal | Carbohydrates: 17g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 520mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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