Mac and Cheese Cupcakes Recipe
2 c uncooked elbow macaroni
1 c seasoned bread crumbs, divided
2 tbsp butter
2 tbsp all-purpose flour
½ tsp onion powder
½ tsp garlic powder
½ tsp seasoned salt
1 ¾ c 2% milk
2 c (8oz) shredded sharp cheddar cheese, divided
1 c (4oz) shredded parmesan cheese
2 eggs, lightly beaten.
- Preheat oven to 425. Cook macaroni according to package directions, drain.
- Meanwhile, sprinkle ¼ c bread crumbs into 36 greased mini muffin cups, or regular muffin tins. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 c cheddar cheese and parmesan cheese until melted.
- Remove from heat; stir in eggs and ½ c bread crumbs. Add macaroni; toss to coat. Spoon about 2 tbsp macaroni mix into prepared mini muffin cups; sprinkle with remaining cheddar cheese and bread crumbs.
- Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.
These were great. It’s a nice little finger food that kind of fools the kids. They think they’re eating dessert muffins or something. My daughter enjoyed them dipped in ketchup, and I must admit it was quite good! I also threw some pureed vegetables into the pot during step 2 before adding the cheese. Delicious! I think this would make a great party food!
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