Something a bit different for the school lunchbox.

Ingredients

350 g	Macaroni, cooked
10 slices	Bacon, diced
1	Egg
2 ½ cups	Cheddar cheese, grated
1 Tbsp	Wholegrain mustard
450 g	Ricotta cheese
1 cup	Greek-style plain yoghurt
2 Tbsp	Paul Newman's Own Ranch Dressing
½ cup	Milk
1 Tbsp	Thyme leaves

Directions

1. Preheat oven to 180C and line a muffin tin with paper cases.
2. 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.
3. 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.
4. 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.