Go Back
Recipe For Smoky Bacon Macaroni and Cheese Muffins

Bacon Macaroni And Cheese Muffins

Course Main Course, Side Dish
Cuisine American
Keyword bacon-macaroni-and-cheese, easy-macaroni-and-cheese, macaroni-and-cheese-muffins
Prep Time 20 minutes
Cook Time 25 minutes
Stand time 5 minutes
Total Time 50 minutes
Servings 12 muffins
Author Melissa Sperka


  • 1 14 oz box Deluxe Four Cheese Macaroni & Cheese i.e. Kraft or similar
  • 1 ½ cup shredded cheddar or Italian cheese blend divided
  • 2 large eggs beaten
  • 4 slices bacon cooked and crumbled
  • ¼ cup half and half or milk
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dry mustard powder
  • Crumb topping:
  • 2 Tbsp butter melted
  • ½ cup panko breadcrumbs
  • ¼ 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 ½ cup shredded cheese on top.
  • In a 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.