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Bacon Macaroni and Cheese Muffins recipe

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
Calories 245kcal
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 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard powder
  • Crumb topping:
  • 2 tablespoon butter melted
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 teaspoon 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.


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