Shelly's Recipe

Mac & Cheese Bacon Bowl

Category: Hot

12 strips Wright Brand Hickory Smoked Bacon
1 box (12 oz) frozen Macaroni & Cheese (for recipe) or 76 oz (for leftovers)
1/4 cup shredded Cheddar cheese
bread crumbs


Preheat oven to 400.

Leave bacon out to soften at room temperature for 5 minutes.

Place muffin tin face down on the counter (bottom side up). Cover with aluminum foil and crimp around each cup as you lay it down.

Use 2 pieces of bacon per cup. Cut one strip in half and place as an “X” over cup. Wrap the second whole slice around the side of the cup, overlapping the ends. Repeat with remaining bacon strips until finished.

Place the muffin pan onto a larger baking pan to catch the natural drippings. Cook for 45-55 minutes or until bacon is cooked thoroughly but not crisp. Let cool and carefully remove bacon cups from pan.

Prepare macaroni and cheese according to package instructions. Scoop out 1-2 oz. (about 1/4 cup) of macaroni and cheese into each bacon cup and finish by mixing shredded cheese and breadcrumbs. Pop back into the oven for a few minutes to lightly browned.