350g macaroni pasta, cooked

10 slices bacon, diced

1 egg

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.