Bacon Ranch Mac and Cheese Bites

By Michael Behrens from Palatine, IL

Ingredients:
12 oz. macaroni
10 slices bacon, diced
1 egg
2 cups shredded sharp cheddar cheese
16 oz. ricotta cheese
1 cup plain yogurt or sour cream
4 oz. buttermilk ranch dressing
cup milk
2 tbsp. fresh dill, minced

Directions:
1.Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Spray a muffin tin with cooking spray.
2.Cook macaroni according to package directions, drain, and set aside.
3.While macaroni cooks, heat a skillet over medium-high heat. Add bacon, and cook, stirring occasionally, until brown and most of the fat has rendered. Scoop out the cooked bacon with a slotted spoon, and place on a plate lined with paper towels to drain.
4.In a large mixing bowl, lightly beat the egg. Add two cups of shredded cheese, ricotta, yogurt, oz. ranch dressing, and milk. Whisk until smooth. Stir in cooked macaroni and most of the cooked bacon, saving about cup for the topping.
5.Scoop the macaroni mixture into the prepared muffin tin.
6.In a small bowl, stir together remaining c. shredded cheese, c. cooked bacon, and dill. Sprinkle about a tablespoon of this mixture on top of each mac and cheese cup. Bake in preheated oven for 20-25 minutes, until edges are brown and topping is melted and bubbly.
7.Allow to cool in pan for at least 10 minutes. Carefully run a butter knife around the edge of each mac and cheese cup to loosen it from the pan, and serve immediately or place on a wire rack to cool before storing.
8.Use remaining ranch dressing as a dip for the bites.