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350g macaroni pasta, cooked
10 slices bacon, diced
2 1/2 cups cheddar, grated
1 tbsp wholegrain mustard
450g ricotta cheese
1 cup Greek-style yogurt
2 tbsp Newman’s Own Ranch Dressing
1/2 cup milk
1 tbsp thyme leaves
Preheat oven to 180C and line a muffin tin with paper cases.
Heat a splash of olive oil in a frying pan on high and cook the bacon until crispy. Transfer to a plate lined with paper towel.
Crack the egg into a large bowl and lightly beat, add all but half a cup of the cheese, the mustard, ricotta, yogurt, ranch dressing and milk then mix until smooth. Stir in the pasta and bacon (save a little for the topping). Scoop mixture into the pan.
In a small bowl, combine the remaining bacon, cheese and the thyme then sprinkle this mixture over the top of each muffin. Bake for 25 minutes or until cooked through.