Get ready to elevate your comfort food game with a fun twist on a classic favorite—Mac and Cheese Cupcakes! These bite-sized delights pack all the creamy, cheesy goodness of traditional mac and cheese into a portable, muffin-sized treat that’s perfect for parties, potlucks, or a cozy night in. With a crispy breadcrumb base and a gooey cheddar center, these cupcakes are sure to impress your family and friends. Why settle for plain when you can indulge in a cheesy explosion of flavor? Dive into this recipe and discover how easy it is to create a dish that’s as delicious as it is visually appealing!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or butter to ensure easy removal of the cupcakes.
- Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked macaroni, shredded cheddar cheese, milk, melted butter, eggs, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the cheese begins to melt slightly.
- Sprinkle the breadcrumbs evenly across the bottom of each muffin cup, creating a crispy base for the mac and cheese cupcakes.
- Carefully spoon the macaroni and cheese mixture into each muffin cup, filling them almost to the top. Press down gently to compact the mixture and ensure even distribution.
- Sprinkle additional shredded cheese on top of each cupcake for extra flavor and a golden, crispy top.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the edges are crispy.
- Remove from the oven and let the mac and cheese cupcakes cool in the tin for 5 minutes. This will help them set and make removal easier.
- Using a butter knife, gently loosen the edges of each cupcake and carefully remove them from the muffin tin. Serve warm and enjoy!
Tips
- Perfect Pasta: Make sure to cook the elbow macaroni just until al dente, as it will continue to cook in the oven. This will prevent it from becoming mushy in your cupcakes.
- Cheese Lovers Unite: Feel free to mix and match cheeses! Adding a blend of sharp cheddar, mozzarella, or even a sprinkle of parmesan can take your cupcakes to the next level.
- Breadcrumb Boost: For an extra crunch, try using panko breadcrumbs instead of regular breadcrumbs. They will give your cupcakes a delightful texture.
- Customize Your Cupcakes: Add in your favorite ingredients like cooked bacon, sautéed vegetables, or spices to personalize your mac and cheese cupcakes.
- Cooling Time: Allow the cupcakes to cool in the tin for a few minutes before removing them. This helps them set and makes it easier to get them out without breaking.
- Serving Suggestions: These cupcakes are delicious on their own, but consider serving them with a side of marinara sauce or a fresh salad for a complete meal.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat them in the oven for the best texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
