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Cheesy bacon mac & cheese cups

4 freestyle sp, 4sp/3pp each
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main meals
Servings 12


  • 2 cups macaroni pasta measured dry, so about 4 cups cooked I use a high fiber pasta that keeps points down a little.
  • 4 slices cooked low point bacon I use Oscar Mayer center cut
  • 1 egg
  • 4 oz softened light cream cheese
  • 100 g plain yogurt
  • 1/3 cup milk I used 1%
  • 2/3 cup light mozzarella shredded cheese
  • 2 Tbsp light ranch dressing
  • 1 Tbsp panko crumbs


  • Cook your pasta according to package and set aside. Also cook your bacon strips and crumble.
  • Preheat oven to 350F, spray a 12 muffin pan generously with cooking spray.
  • In a large bowl beat your egg. Add in cream cheese, yogurt,milk, ranch dressing and shredded cheese (leave about 1-2 Tbsp of cheese aside for topping)
  • Stir in your cooked pasta and add 2/3 of your crumbled bacon. Mix well and spoon into your 12 muffin cups. You will want to stuff as much as you can in to each cup.
  • Top with your panko crumbs, remaining cheese and bacon.
  • Bake in oven for 20 minutes. Let cool 5-10 minutes. Using a knife carefully slide around the muffins to pull them out. Makes 12 muffins at 4 freestyle sp or 3pp each. Store in fridge in a sealed container.
  • Nutritional info, per cup.. Calories 117... Fat 4.6g... Saturated fat 2.2g... Carbs 12.8g... Fiber 1.4g... Sugars 1.8g... Protein 6.3g