MAC AND CHEESE CUPCAKES
Whether you serve them as children's finger food or cocktail-party nibbles, these miniature mac-and-cheese cupcakes are downright adorable. They're so easy to fix the kids can help you with most of the work, too. In my tests, the panko crust worked only for the miniature cupcakes. When I tried it with regular-size muffin tins, the cupcakes got stuck. If you must use a regular-size muffin tin, skip the panko and use cupcake liners. From azcentral.com and Meghan Pembleton.
Provided by babybuffalo
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions.
- Meanwhile, prepare pans:
- Either line a muffin tin with 12 paper or foil cupcake liners, or grease mini muffin pans (enough for 24 mini cupcakes) with butter and sprinkle with panko crumbs, dumping out excess crumbs.
- When pasta is done, drain and return to pot.
- Stir in shredded cheese until melted.
- Season with salt and pepper.
- Beat eggs and milk together in a medium bowl; stir into pasta.
- Spoon mixture into prepared muffin cups.
- Bake 20 minutes for full-size cupcakes; 15 minutes for mini cupcakes.
Nutrition Facts : Calories 351.8, Fat 16.2, SaturatedFat 9.5, Cholesterol 115.7, Sodium 279.2, Carbohydrate 32.6, Fiber 1.3, Sugar 1, Protein 18.1
GRACE POTTER'S MACARONI AND CABOT CHEDDAR CUPCAKES
Steps:
- 1.Preheat oven to 400°F. Coat eighteen cups of two 12-cup muffin tins with cooking spray.
- 2.In large pot of boiling salted water, cook elbows according to package directions until al dente. Drain, rinse and return to pot.
- 3.Meanwhile heat oil in large skillet, preferable cast iron, over medium heat. Add garlic and onion and cook, stirring often, until softened and just starting to brown, 2 to 4 minutes.
- 4.Stir in 1 cup of milk and heat until milk is just starting to steam but is not bubbling. Remove from heat and sprinkle flour over milk; stir until smooth. Gradually whisk in remaining 1 cup milk; continue whisking, scraping along edges of skillet, until smooth, 1 to 2 minutes.
- 5.Return skillet to low heat and cook, stirring often, until mixture bubbles and thickens, 2 to 3 minutes. Stir in both cheddars and gruyere cheese.
- 6.Pour cheese sauce over macaroni, stirring to coat. Stir in half of Parmesan, truffle oil and salt. Allow mixture to cool for 5 minutes.
- 7.In small bowl, beat egg and half-and-half; stir into macaroni mixture.
- 8.Divide mixture among eighteen prepared muffin tins. Top each "cupcake" with stuffing or breadcrumbs and remaining Parmesan.
- 9.Bake for 18 to 20 minutes or until golden brown on top and heated through. Let cool for about 15 minutes before serving.
MAC & CHEESE CUPCAKES
Provided by Rebecca Miller French
Categories Milk/Cream Dairy Pasta Side Bake Vegetarian Kid-Friendly Wedding Dinner Lunch Cheddar Cookie Sugar Conscious Kidney Friendly Small Plates
Yield Makes 24 cupcakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
- 3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
- 4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
- 5. Stir in the cheddar until it melts, then fold in the macaroni.
- 6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
- 7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
- 8. Bake until golden on top, 15 to 25 minutes.
MACARONI & CHEESE CUPS
If you've got a package of KRAFT Macaroni & Cheese Dinner, an egg and a muffin tin, you've got what it takes to make these awesome mac and cheese cups!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 2
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package. Add egg; mix well.
- Spoon into 12 paper-lined muffin cups.
- Bake 15 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
RANCH AND BLUE MAC AND CHEESE CUPCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Creamy Mac and Cheese, Spicy Jalapeño, and Hidden Valley Ranch seasoning mix make these cupcakes a perfect appetizer for grown ups!
Provided by May I Have That Rec
Categories Cheese
Time 47m
Yield 18 cupcakes, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
- Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
- Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
- Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
- Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
- To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
- Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
- Bake at 375F for about 25 minutes until golden brown.
Nutrition Facts : Calories 462.8, Fat 23.2, SaturatedFat 13.6, Cholesterol 121.6, Sodium 911.5, Carbohydrate 40.1, Fiber 1.8, Sugar 6.1, Protein 22.8
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