Show-stopping bites that your guests will love! These Bacon Mac n Cheese Cups are perfect to make for the big game! Each bite full of creamy mac n cheese but served in a crispy, salty bacon cup!
Make these with any Mac n Cheese that you have or make them with our Bacon Mac n Cheese for more bacon in every bite!
Football season is here! To celebrate I’ve partnered with a bunch of bloggers from all over the country — all of whom are big football fans! We’re all sharing recipes today that are great to serve at your house while cheering on your favorite team! (Go Ram’s! Go Huskers!)
Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!
I’m sharing a recipe for Bacon Mac n Cheese Cups! They are bite-sized bacon cups that are stuffed with a creamy rich gouda mac n cheese!
I knew I had to do another version of these bacon cups because they were one of my most popular posts from this summer. (See the Baked Bean Bacon Cups here!) Serving them for a football game seemed ideal because well you know? BACON!!
I guarantee these Bacon Mac n Cheese Cups will go fast. People can’t seem to get enough of them. You can make the mac n cheese the day ahead and just warm it up while you are baking the bacon cups.
If you are as big a fan as I am I know you hate to be all consumed in the kitchen instead of watching the game. The recipe is so quick to assemble you won’t miss out on much of the big game!
- 36 slices of Bacon
- 1/2 recipe Gouda Mac N Cheese
- 1/3 cup Panko Bread crumbs
- 1 tablespoon Butter
- Each slice of bacon will yield one "nest.
- Preheat oven to 450.
- Roll bacon to be 1/3 longer than it starts out as. The reason you buy thick cut bacon is because you are able to make it a longer piece, if you start with regular length bacon, the bacon becomes too thin and breaks in baking.
- Once rolled out, cut bacon into 2 pieces. Cut one piece that is 1/3 of the length, leaving a second piece that is 2/3 the length of the original piece.
- Starting on the bottom with the longer piece, place bacon over bottom, then wrap around the edges making a cup like shape.
- Fill in any gap at bottom with the second piece making the cup "sealed" (This is important so baked bean juices don't seep through.
- Bake for 20-30 minutes until bacon is crisp.
- Remove from pan, and allow to cool on a paper towel or parchment paper.
- On a baking sheet covered with Parchment paper place each bacon cup.
- Fill with Macaroni and cheese (about a spoonful each)
- Melt butter in microwave for 30 seconds.
- Mix panko and butter until well combined.
- Sprinkle a little panko over each Mac n cheese stuffed bacon cup.
- Warm in oven for 15 mins at 300° until panko is golden brown.
- Serve immediately.
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
Serving Size:36 cups
Amount Per Serving: Calories: 128Carbohydrates: 8gSugar: 1gProtein: 9g
Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom’s Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy pimiento cheese crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Cheese Fries by Cake ‘n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Spicy Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Game Day Candy Bark by Life’s Ambrosia
Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat
Buffalo Chicken Deviled Eggs by Casa de Crews
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.